Ingredients:
1 (8 ounce) packages Jiffy corn muffin mix, dry
2 eggs
2 (8 ounce) cans corn, 1 can drained
1 (15 ounce) cans creamed corn
8 ounces sour cream
2 tablespoons butter
Directions:
Mix all ingredients.
Grease 9×13-inch pan and pour in batter.
Dot with butter; bake at 350F for 45 minutes to 1 hour.
Cut in squares and serve.
Servings: 8
Time preparation: 10 min.
Time total: 55 min.