Friday, June 13, 2008

Corn Casserole

1 17 ounce can cream style corn
1 11 ounce whole kernel corn drained
8 ounces sour cream
2 eggs, beaten
1/4 cup margarine melted
1 8.5 ounce box corn muffin mix

Combine first five ingredients and mix well. Stir in muffin mix till just moistened. Do not overmix. Pour into greased dish (13by9?) and bake 350 for 45 minutes or till nice and brown.

No comments: