This is a recipe I got from my sister Becca. We love it! We sometimes serve it in with chili or 7 bean soup in place of cornbread.
1 can cream corn (15oz)
1 can whole kernel corn (150z)
1 C. sour cream
2 eggs
1/2 C butter
2 Tbsp. Sugar
1 pkg Jiffy Corn Muffin Mix (8.5 oz)
Preheat oven to 350 degrees. Grease 9x13 pan. Mix together creamed corn, drained whole kernel corn, sour cream, eggs, melted butter and sugar. Then add muffin mix and mix well. Pour into baking dish and bake for 35-40 minutes or until light golden brown on top.
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