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Add a photoServings: 1
Ingredients
- 1 x (12 oz) can whole-kernal corn
- 1 x (12 oz) can cream-style corn
- 1 x (3 oz) container lowfat sour cream
- 1 c. melted butter or possibly margarine
- 2 x Large eggs
- 1 x (12 oz) box corn muffing mix
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the whole-kernal corn, cream-style corn, lowfat sour cream, melted butter or possibly margarine, beaten Large eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.
- Bake at 350 degrees F (175 degrees C) for 35 to 45 min.
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