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December 17, 2008 | |
Ingredients |
Instructions |
1/2 cup Butter, softened |
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well between additions. Beat in sour cream. Gradually add muffin mix, alternating with milk. Mix well and pour into a 3 quart baking dish. Bake uncovered at 350 degrees for 40-45 mins. until set and lightly browned. Makes 8 servings. |
2 Eggs | |
1/2 cup Sugar | |
1 cup Sour Cream | |
1 box Jiffy Corn Bread/Muffin Mix | |
1 can Cream Style Corn | |
1/2 cup Milk | |
1 can Whole Kernel Corn, drained | |