Miriam's escalloped corn

Yield: 10 Servings

Measure Ingredient
½ cup Butter, melted
1 can Cream style corn 16 oz
1 can Whole kernel corn 16 oz
8 ounces Sour cream
1 pack Jiffy corn muffin mix

Combine all ingredients. Place into a well-greased 2 quart casserole.

Bake at 350~ for 1 hour.

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