Summary
Yield | |
---|---|
Source | Mary Ellen Jenkins (1999) |
Prep time | 10 minutes |
Cooking time | 1 hour |
Total time | 1 hour, 10 minutes |
Ingredients
1 cn
cream-style corn 1 cn
whole corn (not drained) 3
eggs (mixed well) 1⁄2 c
margarine (room temp) 1⁄2 pk
Jiffy corn muffin mix 18 oz
sour cream 2
green onions (chopped)Instructions
Preheat oven to 325°. Mix all ingredients together well and bake approximately 1 hour. Makes 1 large casserole.