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.

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