| Submitted by | Marilyn Herman |
| Preparation Time | 1 hour |
| Difficulty | Medium |
| Serves | |
| Description | Your description is as good as mine... Try and find out. |
1 stick of butter or margarine 8 ounce corn muffin mix 1 (8 oz) can of while kernel corn, drained 1 (8 oz) can of cream style corn 8 ounces of sour cream 2 eggs
Melt butter or margarine and combine with muffin mix, whole and cream style corn and sour cream. Add slightly beaten eggs. Stir and pour into buttered casserole dish - 1 1/2 quart size. Bake 350( for 45-50 minutes. Test center with pick. If it doesn't come out clean, bake another 5-7 minutes.