“This bakes up into a rich corn bread!”
READY IN:
1hr 5mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

  • 425.24 g can kernel corn
  • 368.54 g can cream-style corn
  • 78.07 ml butter, melted
  • 2 eggs, beaten
  • 226.79 g container sour cream
  • 1 package Jiffy corn muffin mix

Directions

  1. Combine all in a large bowl.
  2. Pour mixture into an 8" x 8" baking dish.
  3. Bake at 350 for an hour or until golden brown on top.

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