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Ingredients
- 1 can creamed corn
- 1 can whole kernel corn
- 1 stick (1/2 c.) oleo
- 1 c. sour cream
- 1 pkg. (Jiffy-size) corn muffin mix
- 2 eggs, beaten slightly
Method
- Do not drain corn.
- Mix all ingredients together thoroughly. Bake at 350°
- for 35 to 40 minutes.
- Puffs up and gets a crusty top.