1 can creamed style corn
1 can regular corn (drained)
1 8oz sour cream (I use the light)
1 stick of butter
1 box of jiffy corn muffin mix
2 eggs (have tried egg beaters and it was ok)
1/2 cup milk (I use 1% so I know it works for those of you cutting back on stuff)
Melt the butter in the bottom of a 3 quart corning ware or LARGE casserole dish
This will fit in like a glass 11x 9 type cake pan too- but cooks faster in flat pan so check on it when baking.
Just dump in the 2 cans of corn, eggs, sourcream and milk. Stir Then stir in the Corn muffin mix.
POP In the oven at 350º for about 45 minutes or till browning and knife in center comes out clean.
*** if using a flat or glass pan, start checking at 20 minutes.....