Ingredients
- Servings: 4
- 1 (15 1/2 ounce) can whole kernel corn, drained
- 1 (15 1/2 ounce) can cream-style corn
- 8 ounces sour cream
- 1/4 cup margarine, melted
- 1 (8 1/2 ounce) box jiffy cornbread-muffin mix
Recipe
- 1 preheat oven to 400°f.
- 2 mix all ingredients in a large bowl.
- 3 pour into a large casserole dish.
- 4 bake for 1 hour at 400°f.
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