Corn Spoonbread

Recipe from


Ingredients

1 (8 1/2-ounce) package corn muffin mix
1 (8-ounce) can cream-style corn
1 (8-ounce) can whole kernel corn, drained
1 (8-ounce) container sour cream
1/2 cup butter or margarine, melted
2 large eggs

Preparation

Stir together all ingredients, and pour into a greased 11- x 7-inch baking dish.

Bake at 350° for 35 minutes or until golden.

NOTE: For corn muffin mix, we used Jiffy.

Note:

December 1997