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Categories:Viewed: 42 - Published at: 4 years ago
Ingredients
- 1/2 c. margarine, melted
- 1 (14 oz.) can cream-style corn
- 1 (12 oz.) can whole kernel corn with liquid
- 2 eggs, beaten
- 1 c. sour cream
- 8 oz. box corn muffin mix
Method
- Mix margarine, corn and eggs.
- Stir in sour cream.
- Sprinkle on muffin mix, beat well.
- Bake in 3-quart casserole for 1 hour at 350°.
- Can freeze.
- Super casserole.