1 stick margarine, melted
1 14 oz can cream corn w/liquid
1 14 oz can whole kernel corn w/ liquid
2 eggs, beaten
1 c sour cream
1 8 oz box corn muffin mix
Combine all well - beat to blend smooth. Bake in 9x13 pan at 350 degrees for 1 hour. May be frozen.
Many times I fix it in a larger corning ware rather than a 9x13 pan and I will melt the margarine in that and just stir everything in that dish with a wisk.
This is so easy...I think it is best when it has just been baked. Sometimes I have even split this in two if you want to make just a little for you and some to share. This makes just about enough for our larger family to finish off.
No comments:
Post a Comment