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Categories:Viewed: 42 - Published at: 9 months ago
Ingredients
- 1 (16 oz.) can whole kernel corn
- 1 (16 oz.) can cream-style corn
- 1/2 c. melted margarine
- 1 c. sour cream
- 1 egg
- 1 (7 oz.) pkg. corn muffin mix
- 1/2 tsp. butter flavoring (optional)
- salt and pepper to taste
Method
- Preheat oven to 350°.
- Combine undrained corn with remaining ingredients in bowl; mix well.
- Spoon into 8 x 12-inch baking dish.
- Bake for 45 minutes or until set.
- Yields 8 servings.