(6 – 8 Servings)
- 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
1 pkg. “JIFFY” Corn Muffin Mix
- 1/2 cup margarine or butter, melted
- 1 can (8-3/4 oz.) whole kernel corn, drained
- 1 can (8-1/4 oz.) cream style corn
- 1 cup sour cream
- 2 eggs
Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish.
Pour margarine or butter and corn into dish. Blend in sour cream. In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly. Bake 35 – 40 minutes or until center is firm.
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