Summary
Yield | |
---|---|
Source | Sally Joyce (2002) |
Prep time | 10 minutes |
Cooking time | 50 minutes |
Total time | 1 hour |
Ingredients
1 cn
cream-style corn (17-oz can) 1 cn
whole kernel corn (17-oz can, drained) 1 c
sour cream 1 pk
Jiffy corn muffin mix 3⁄4 c
butter (melted)Instructions
Preheat oven to 350 degrees. Mix all ingredients and pour into greased 9 x 13-inch baking dish. Bake 50 to 55 minutes.