Miriam's escalloped corn
Yield: 10 Servings
Ingredients:
- 1/2 c Butter melted
- 1 cn Cream style corn 16 oz
- 1 cn Whole kernel corn 16 oz
- 8 oz Sour cream
- 1 pk Jiffy corn muffin mix
Instructions:
Combine all ingredients. Place into a well-greased 2 quart casserole. Bake at 350~ for 1 hour.
