Ingredients:
1/2 cup butter, melted
1 (8 ounce) containers sour cream
2 eggs
1 (14 3/4 ounce) cans cream-style sweet corn
1 (11 ounce) cans white shoepeg corn
1 (11 ounce) cans mexicorn
1 (8 1/2 ounce) packages corn muffin mix
Directions:
Heat oven to 375. Spray 12×8-inch (2 quart) glass baking dish with nonstick cooking spray.
In large bowl, combine butter, sour cream and eggs; mix until well blended. Add cream corn, shoe peg corn, Mexicorn and corn muffin mix; stir just until moistened. Pour into sprayed baking dish.
Bake at 375 for 45 to 55 minutes or until slightly puffed and golden brown. Cut into squares and serve.
Servings: 12
Time preparation: 10 min.
Time total: 65 min.