Rebecca's corn spoon bread

Yield: 1 Servings

Measure Ingredient
1 \N Stick butter or margarine
1 \N Box (8.5 oz.) Jiffy corn muffin mix
2 \N Eggs
1 can Corn
1 can Creamed corn
1 \N Container (8 oz.) sour cream

Preheat oven to 350. Melt the butter or margarine in a 2 qt. casserole dish. Stir in remaining ingredients until blended. Bake at 350 for 45 minutes. Posted to EAT-L Digest 11 Mar 97 by Wendi J Grezlak <wgrezlak@...> on Mar 12, 1997

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