Ingredients
- 4Tbsp. butter, melted
- 1can (8.75 oz.) whole kernel corn, drained
- 1can (8.25 oz.) cream-style corn
- 1cup sour cream
- 2eggs
- 1pkg. corn muffin mix
Instructions
- Preheat oven to 375°F. Mix butter, corns and sour cream in greased ½-quart casserole dish. In separate bowl, beat eggs; stir into casserole. Add muffin mix and blend thoroughly.Bake 35–40 minutes, or until center is firm. Serve immediately, refrigerating any leftovers.
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