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1 stick margarine 16 oz. can kernel corn, drained 16 oz. can creamed corn 8 oz. sour cream 8 oz. corn bread mix (such as Jiffy) Melt margarine and add other ingredients; mix well. Pour into a 9 x 13 pan. Bake at 325 for 1 hour. Recipe doubles easily; just bake longer. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |