2 large eggs
1 cup sour cream
1 15 oz can creamed corn
1 15 oz can corn (kernels) drained
1 8.5 oz pkg Jiffy Corn Muffin Mix
Preheat the oven to 375⁰ and move the rack to the middle position. Grease a 9x13 casserole dish.
In a medium-to-large mixing bowl, add the eggs, sour cream, creamed corn, canned corn, and melted butter. Stir until smooth.
Stir in the corn muffin mix (don't over-mix).
Pour the batter into the casserole dish and smooth it out.
Bake, uncovered, for 45 minutes or until the middle has set and the top is golden. Rest 10 minutes before serving.
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