- 1 stick margarine
- 2 cans whole corn
- 1 can cream style corn
- 2 eggs, beaten
- 1 box jiffy corn muffin mix
- 8 oz. sour cream
- 1 cup shredded cheddar cheese
Preheat oven to 350 degrees.
Spray a 9x13 inch pan with non stick cooking spray.
Melt margarine in microwave safe bowl and add all other ingredients.
(some like to save the shredded cheddar cheese to put over top after it has come out of the oven, I like to put mine in with all other ingredients, either way is fine)
Pour into your prepared pan and bake for 45 to 50 minutes until center does not jiggle when you shake it a little or toothpick come out clean.
Now top with your cheddar cheese if you have decided not to put in in with the other ingredients. Let melt before serving.