| | Directions | | Preheat oven to 350°. Mix all ingredients and pour into an ungreased baking dish. Bake uncovered until the top is golden brown and toothpick inserted in center comes out clean. Time will depend on whether you like thicker bread and put in a smaller dish or thinner bread and put it in a larger dish. |
|
|
| Ingredients | | - |  | 1 can cream corn (16 ounce can) |
| - | | 1 can corn with juice (16 ounce can) |
| - | | 4 eggs, beaten |
| - | | 3/4 stick butter |
| - | | 16 ounces sour cream |
| - | | 2 boxes Jiffy corn muffin mix |
| |
| |
