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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!

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