Ingredients:

  • 1 box Jiffy Brand corn muffin mix
  • 1 can cream style corn
  • 1 can whole kernel corn – I use white corn
  • 1 egg
  • 8 oz sour cream
  • 1/2 C (1 stick) butter – melted

Directions:

  1. Preheat oven to 375 degrees
  2. Grease a glass casserole dish with non-stick cooking spray
  3. Drain 1/2 of the water from regular corn
  4. In a medium bowl, combine dry muffin mix, both cans of corn, egg & sour cream – mix well
  5. Pour into a greased glass casserole dish 
  6. Drizzle melted butter over top
  7. Bake for 1 hour
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