Category: Casserole

1/2 cup Butter or margarine, melted

1 cup Sour cream

1 Egg

1 16 oz can whole kernel corn

1 16 oz can cream style corn

1 9 oz pkg corn muffin mix, dry

Preheat oven to 375 F. Mix butter, sour cream and egg together. Stir in both cans of corn. Blend in dry muffin mix. Spoon into well-greased or Pam sprayed large casserole dish. Mixture puffs up quite a bit while baking so use a larger dish than you think it needs. Bake 1 hour until puffed up and crisp on top.



NOTES : Very good. Posted to EAT-L Digest by SAS890@AOL.COM on Nov 27, 1997