INGREDIENTS:

1/2 c. butter, melted

DIRECTIONS:

Pour some in a 2-quart casserole to grease sides and bottom of dish and return balance of butter to pan.

1 can creamed corn
1 can kernel corn
1 pkg. Jiffy corn muffin mix
1 c. sour cream
4 eggs (add one at a time)

Add balance of butter and mix well. Bake at 350 degrees, for one hour. Test with knife. Do not overbake. Leftover corn spoon bread can be reheated in foil.

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