Ingredients
1- 14 3/4 oz. can creamed corn
1- 11 oz. can corn kernels, drained (I use Fiesta/Mexican style w/sweet peppers)
1/2 stick butter, melted
1 box Jiffy corn muffin mix (8 1/2oz.)
1- 8oz. sour cream
2 eggs, beaten
onion powder
pepper
Preparation
Combine all and mix thoroughly. Pour into lightly greased casserole dish. Bake til golden brown with cracks on top, center firm. (Ex.: 8 X 8 clear glass for 35 min. at 425 or 1 1/2 qt. Corningware for 50 min. at 375)
