5/5
(1 Votes)
Ingredients
- 2 cans (15.25 oz each) of whole kernel (1 drained)
- 1 can (14.75 oz) of cream style corn
- 1 stick (4 oz) butter, melted
- 8 ounces sour cream
- 1 package of corn muffin mix ***(I use Jiffy (Lucille))
Preparation
Step 1
1.Preheat oven to 350 degrees F.
2.In a large bowl, stir together the 3 cans of corn, corn muffin mix, sour cream, and melted butter.
3.Pour into a greased 9 by 13-inch casserole dish.
4.Bake for 45-60 minutes, until golden brown.
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