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INGREDIENTS:

1/4 lb. butter
1/2 (16 oz.) can or 8 oz. whole corn, drained
1/2 (16 oz.) can or 8 oz. creamed corn
1 c. sour cream
2 eggs
1 pkg. Jiffy corn muffin mix

DIRECTIONS:

Melt butter. Add corn muffin mix, both corn varieties, sour cream, beaten egg. Pour in well-greased 1 1/2-quart casserole. Bake at 350 degrees for 45 minutes. When you use 16-ounce can corn, half can be frozen for another time. Serves 8.

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