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Ingredients

  • 1 each can whole kernel corn, drained
  • 1 each can cream style corn
  • 1/2 cup butter OR margarine, melted
  • 2 each eggs, beaten
  • 8 oz sour cream
  • 1 each jiffy corn muffin mix (small box)
  • 1 cup cheddar cheese, grated (optional)

Grease 9x9 pan. Mix all ingredients together. Fill pan and smooth out

mixture. Bake 45 minutes to 1 hour at 350F and serve.

If topping with cheese, bake for 40 minutes, sprinkle cheddar cheese on top and then bake another 20 minutes.

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