INGREDIENTS:

2 eggs, slightly beaten
1 (8 1/2 oz.) whole corn, drained
1 pkg. Jiffy corn bread mix
1/2 c. butter, melted
1 (8 1/2 oz.) creamed corn
1 c. sour cream

DIRECTIONS:

Mix all of above. Pour in casserole. Bake at 350 degrees (35 minutes). Shred 1/2 to 3/4 cup Swiss cheese. Sprinkle over top of casserole. Bake another 10 to 15 minutes or until knife comes out clean.

Leave a Reply

You must be logged in to post a comment.