1 box Jiffy corn muffin mix
1 can cream corn
1 can regular corn, drained
2 eggs
8 oz. sour cream
1 stick butter
Chopped jalapenos and/or pimentos optional (to taste)
Preheat oven to 350 degrees. Melt butter and add slightly beaten eggs and sour cream. Stir in canned corn, cream corn and corn muffin mix. Spray non-stick spray in a rectangular baking dish and then pour in batter. Bake uncovered for 45 minutes.
No comments:
Post a Comment