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Categories:Viewed: 17 - Published at: 6 years ago
Ingredients
- 1 (14 3/4 ounce) can creamed corn
- 1 (14 3/4 ounce) can yellow squash (do not drain)
- 2 eggs
- 1 cup sour cream
- 1 (8 1/2 ounce) box Jiffy corn muffin mix
- 1/2 cup butter (melted)
Method
- Mix all ingredients together. No need to beat.
- Pour mixture into a 13x9 inch baking pan( I prefer a pyrex dish as opposed to a metal pan).
- Bake at 350 degrees for about 60 minutes or until firm.