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Corn Spoonbread

Yield 12 servings

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

How to Make It

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

  2. Bake at 350° for 35 minutes or until golden.

  3. NOTE: For corn muffin mix, we used Jiffy.