Corn Spoonbread

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

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.