1 stick margarine
1 (8 oz.) Jiffy cornbread mix
1 can whole kernel corn,
1 can cream-style corn
2 eggs, slightly beaten
1 c. sour cream (8 oz.)
Melt margarine in a 2 quart bowl, then mix the rest of
the ingredients together. Stir very well and bake at 350 degrees for
about an hour.
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