“This came from my wifes grandma and it is always a big hit. I put it on the easter buffet at my last job and 900 gave rave reviews!!”
READY IN:
55mins
SERVES:
12
YIELD:
1 pan
UNITS:
US

Ingredients Nutrition

  • 1 cup butter, room temperature
  • 3 (15 1/4 ounce) cans corn, drained
  • 2 (14 3/4 ounce) cans cream-style corn
  • 2 cups sour cream
  • 2 (8 1/2 ounce) packages Jiffy corn muffin mix
  • 4 eggs, beaten lightly
  • 1 lb swiss cheese, shreddded

Directions

  1. Combine all and top with buttered bread crumbs. Bake at 350 degrees in 9 x 13 greased cake pan for 45 minutes.

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