28 March, 2019
1 cup sour cream
1 teaspoon salt
8 Tablespoons butter, melted (but not hot)
1 can (14.5 ounces) whole kernel yellow corn
1 can (14.5 ounces) cream style corn
1 package (8.5 ounces) Jiffy brand corn muffin mix
Preheat oven to 375° and lightly grease a 2 quart baking dish.
In a medium bowl, lightly beat the eggs with a large spoon and then stir in the sour cream. Stir in the salt and melted butter, and then the two cans of corn.
Add the muffin mix and blend well.
Pour into the baking dish and bake 50 – 55 minutes, or until center is firm. Serve warm..
Adapted from the Jiffy online recipe collection.