2 Eggs
1 15 oz. can of cream style corn
1 15 oz can whole kernel corn [do not drain]
cup melted butter
1 cup sour cream
1 small package corn muffin mix [I use Jiffy 8 oz. from Safeway]
Salt and pepper to taste
1 cup shredded cheddar cheese

Beat eggs. Stir in cream style corn, whole kernel corn, and melted butter. Add sour cream. Fold in muffin mix, salt, and pepper.
Pour into greased round casserole dish and sprinkle with shredded cheese.
Bake 350 degrees until golden brown, about one hour.

Return to
BOB Home Page
Return to
BOB Recipes Page