Ingredients
- Servings: 4
- 1/2 cup margarine
- 1 (8 1/2 ounce) box jiffy corn muffin mix
- 1 (14 1/2 ounce) can whole kernel corn, drained
- 1 (14 1/2 ounce) can creamed corn
- 8 ounces sour cream
- 2 eggs
Recipe
- 1 heat oven to 350.
- 2 melt 1 stick margarine.
- 3 mix together all ingredients in a oval or round casserole dish.
- 4 bake for 1 hour.
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