Griff's Kitchen

Ingredients

1 box Jiffy^® corn muffin mix

8 oz. can Cream-Style Corn

8 oz. can Whole-Kernel Corn

8 oz. Sour Cream

1 stick Butter or Margerine

2 Eggs – [ beaten ]

Procedure

1. Melt butter and pour into 9×13 baking dish or portion into ramekins

2. Beat the two large eggs

3. in a mixing bowl, combine the muffin mix, cream-style corn, whole-kernel corn, sour cream, and eggs

4. Place the mixture in the baking dish or portion into ramekins

5. Bake at 350F for 40 minute or until the casserole can be probed with a cake tester with no residue

6.  Allow to cool and cut into rectangles or circles, using a biscuit cutter.

Source: Patsy Fesperman