½ c.
butter
4 eggs
2 large cans creamed corn
4 c. whole kernel corn (fresh or frozen)
½ c.
sour cream
½ c. milk
1 ¼ c. corn muffin mix
Allow butter to come to room temperature to soften. Combine all of the
ingredients and mix well. Spray Pam onto the bottom and sides of a 2 quart
baking dish. Pour the corn mixture into the pans and place in preheated
350º oven for 45-50 minutes or until set. Remove from oven and allow to
cool for 10 minutes before serving.
