- 8
- 55 mins
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Ingredients
- 11-ounce can niblets kernel corn, drained
- 16-ounce can creamed corn
- 1 cup sour cream
- 2 large eggs
- 1 stick butter
- 1 package corn muffin mix (8.5 ounces)
Preparation
Step 1
1. Preheat oven to 375 degrees.
2. Combine corn, sour cream and eggs.
3. In a cast-iron Dutch oven, melt the butter and add corn mixture.
4. Add muffin mix and stir until combined.
5. Bake for 55 minutes or until top is golden.