Prep 10 mins
Cook 40 mins
This is quick and easy with the use of muffin mix and canned corn.
- 2 large eggs, lightly beaten
- 1 (8 1/2 ounce) package corn muffin mix
- 1 (8 ounce) can cream-style corn
- 1 (8 ounce) can whole kernel corn, drained
- 1 (8 ounce) container sour cream
- 1⁄2 cup butter, melted
- Combine all ingredients, stirring just until muffin mix is moistened.
- Pour batter into a lightly greased 11-x7 inch baking dish.
- Bake at 350°F for 35 to 40 minutes or until golden.