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Print Friendly Recipe Recipe Information Source: Heather Blanks Serves/Makes:6 or more Ingredients 1 cup (225 ml) whole kernel corn (canned, do not drain) 1 cup (225 ml) cream-style corn (canned, do not drain) 1 package Jiffy corn muffin mix 8 oz (224 grm). sour cream 1 stick butter, melted Preparation In mixing bowl, stir all ingredients together. Put mixture into an ungreased 3 qt. baking dish. Bake at 350 degrees (175 C.) for 60-65 minutes. Comments Quantity Calculator Adjust the Serves/Makes quantity to: Set to 0 for the original quantity

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