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