Yield: 10 Servings
|½ cup||Butter; melted|
|2 \N||Eggs; beaten|
|1 can||(16-oz) whole kernal corn; drained|
|1 can||(16-oz) creamstyle corn|
|1 cup||Sour cream|
|1 \N||Box (9-oz) corn muffin mix|
submitted by: rayna@...
This moist and very tasty. I made it again this evening after not having it for a long time and the house smells devine! Melt butter and beat eggs. Drain the whole kernal corn. Combine all engredients together adding the muffin mix last. Pour into greased 7 x 11 inch baking dish. Bake at 375 degrees (or 190) for 35-40 minutes or until lightly browned. Serves 10. Can prepare ahead. Keeps well.
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 8 APRIL 1996
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