Ingredients
- Servings: 8
- 1 (8 ounce) package jiffy corn muffin mix, dry
- 2 eggs
- 2 (8 ounce) cans corn, 1 can drained
- 1 (15 ounce) can creamed corn
- 8 ounces sour cream
- 2 tablespoons butter
Recipe
- 1 mix all ingredients.
- 2 grease 9x13-inch pan and pour in batter.
- 3 dot with butter; bake at 350f for 45 minutes to 1 hour.
- 4 cut in squares and serve.
No comments:
Post a Comment