Ingredients
1/2
cup butter, melted
1
(8-oz.) container sour cream
2
eggs
1
(14.75-oz.) can cream style sweet corn
1
(11-oz.) can white shoe peg corn
1
(11-oz.) can whole kernel corn, red and green peppers
1
(8 1/2-oz.) pkg. corn muffin mix
Preparation
Heat oven to 375°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray.
In large bowl, combine butter, sour cream and eggs; mix until well blended. Add cream style corn, shoe peg corn, corn with peppers and corn muffin mix; stir just until moistened. Pour into sprayed baking dish.
Bake at 375°F. for 45 to 55 minutes or until slightly puffed and golden brown. Cut into squares to serve.
