Recipe information
Yield
serves 6-8
Ingredients
One 15 1/4-ounce can whole kernel corn, drained
One 14 3/4-ounce can cream-style corn
One 8-ounce package Jiffy corn muffin mix
1
cup sour cream
1
/2 cup (1 stick) melted butter
Need to make a substitution?
Preparation
In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole. Bake at 350 degrees for 45 to 60 minutes, or until golden brown.