Ingredients
Instructions
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1/2 Cup Butter |
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1/2 Cup Sugar or Splenda |
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2 Eggs |
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1 Cup Sour Cream |
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1/2 Cup Milk |
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1 pckg. Corn Bread/Muffin Mix |
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1 Can Whole Kernel Corn |
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1 Can Cream-Style Corn |
Preheat oven to 325 degrees. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add corn bread/muffin mix alternating with milk. Fold in both cans of corn.
Bake uncovered at 325 degrees for 45-50 mins. or until lightly browned. Yields 8 servings.