Ingredients:
1 (14 ounce) cans creamed corn
1 (14 ounce) cans whole kernel corn ( some liquid drained)
8 ounces sour cream
2 tablespoons sugar
1 (8 ounce) boxes Jiffy corn muffin mix
4 tablespoons margarine, melted
1 tablespoon sugar ( approximate)
Directions:
In large bowl, combine first four ingredients well.
Stir in corn muffin mix.
Pour into 9×13-inch pan.
Drizzle melted margarine over top and sprinkle with sugar.
Bake in preheated 350 F oven for 55-60 minutes.
Servings: Serve
Time preparation: 10 min.
Time total: 70 min.