Serves: 6-8 Ingredients: 2 eggs 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 Preparation: Preheat oven to 375° and lightly grease a 2 quart baking
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