Prep: 5 mins
Bake: 45 mins
Yield: 8 - 10 servings
Ingredients:
- 8oz sour cream
- 1 16oz can creamed corn
- 1 16oz can regular corn, drained
- 2 eggs, beaten
- 1 stick butter, melted
- 1 box jiffy corn muffin mix
- Preheat oven to 350.
- Mix in a bowl the corn, 2 beaten eggs, corn muffin mix, 1 melted stick butter, and sour cream.
- Pour into a 9x11 casserole dish, 10-inch cast iron skillet, or equivalent baking dish.
- Bake for around 45 minutes, or until golden brown. It should pop up like a soufflé.
