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Ingredients
- 1 (16 oz.) can whole corn (no salt okay)
- 2 (16 oz.) cans creamed corn
- 1 stick melted butter or margarine
- 2 eggs, slightly beaten
- 1 c. sour cream or light sour cream
- 1 (8 1/2 oz.) box Jiffy cornbread mix
Method
- Mix eggs, butter, sour cream and cornbread mix in a large bowl.
- Add corn and stir thoroughly.
- Pour into casserole dish, filling to 1/2-inch below rim.
- Bake at 350° for 1 hour.
- For reduce calories, omit sour cream.