Recipe by CookGordon
My sister got this from dianaskitchen.com and we doubled it for our Thanksgiving dinner (20+ people). We baked it in 2 half-size aluminum steam table pans. It was very easy to put together and very moist and tasty.
- 240.97 g box Jiffy corn muffin mix
- 411.06 g can whole kernel corn, with juice
- 411.06 g can cream-style corn
- 118.29 ml butter or 118.29 ml margarine, melted
- 236.59 ml sour cream
- 2 eggs