(by Shirley McNevich)
1 box Jiffy corn muffin mix
1 - 6oz. can DelMonte cream style corn
1 - 6oz. can DelMonte whole kernel corn (drained)
1 stick softened butter
1 - 8oz. Breakstone's sour cream
2 beaten eggs
In a bowl add butter, sour cream and beaten eggs--stir until mixed. Add creamed corn and drained whole corn--stir. Slowly add muffin mix--stir just until mixed. Pour mixture into a greased 8" square baking dish. Bake at 350 degrees for 40-45 minutes.
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