This recipe is a family favorite at
Thanksgiving and Christmas.
1 box Jiffy Corn Muffin Mix
1 can whole kernel corn drained
1 can creamed corn NOT drained
8 oz. sour cream
2 eggs slightly beaten
2 sticks of butter melted
Bake at 350-degrees for 50 minutes to one hour.
Drain the full kernel corn, but NOT the
Stir sour cream into the corn bread mix in
a large bowl.
Mix in the two eggs.
Add the melted butter...
The creamed corn...
and, the full kernel corn and mix well.
Spray a 9 X 13 inch cake pan with non-stick spray.
If you are making this ahead to reheat in a microwave
later, use a glass pan like this.
Spread the mixture in the pan and
bake for 50 minutes to one hour
We never have any leftovers
of this yummy side dish!