Submitted by Ryan Rhoads Consumer-member of West Kentucky RECC
- 1 (15 oz) can corn, drained
- 1 (15 oz ) can cream style corn
- 1 C sour cream
- 2 eggs, whisked
- 1 box corn muffin mix, such as Jiffy
- 1 stick butter, softened
Preheat oven to 350°. Mix all ingredients in large bowl until creamy. Pour in greased baking dish (use 9×9-inch pan for a thicker casserole or 9×13-inch pan for a thinner style). Bake 50–60 mins. Serves 6–8.