Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 | Eggs; beaten |
| 1 pack | Corn muffin mix (7-1/2 oz) |
| 1 can | Cream-style corn (8-3/4 oz) |
| 1 can | Whole kernel corn (7oz) |
| 8 ounces | Sour cream |
| ½ cup | Butter (or marg.); melted |
| 1 cup | Swiss cheese; shredded |
Drain whole kernel corn well. Combine all ingredients except cheese in a medium mixing bow; mix well. Pour into a lightly greased 12x7-1/2x1-1/2inch baking pan. Bake at 350 degrees for 35 minutes.
Sprinkle cheese over top; bake an additional 10 to 15 minutes.
SOURCE: Southern Living Magazine, September 1979. Typed for you by Nancy Coleman