1 package Jiffy cornbread mix
1 (6-ounce) can cream-style corn
1 (8-ounce) carton sour cream
3 tablespoons vegetable oil
Mix all ingredients and let stand 10 minutes. Bake at 400 degrees in
muffin tins or in 9-inch square pan for 15-20 minutes.
Yield: 9 squares.
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