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1 16-oz. can whole kernel corn, drained 1 16-oz. can cream style corn 8 oz. sour cream 1 stick margarine, softened dash of salt 1 pkg. Jiffy corn muffin mix 1 egg Mix all ingredients together and pour into greased casserole dish. (Jeannie greases the pan with butter.) Bake at 400 degrees for 35-40 minutes or at 350 degrees for 1 hour. Let set 10-15 minutes before serving. 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. |