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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

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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