My grandmother, Velva M. Morgan
- 1 can whole kernel corn undrained
- 1 can cream style corn
- ½ c. butter melted
- 2 eggs slightly beaten
- 1 c. sour cream
- 1 8 ½ oz pkg corn muffin mix (such as Jiffy)
- Mix all ingredients thoroughly.
- Pour into greased casserole dish.
- Bake at 350° for 40 minutes.
This will puff up and be crusty on top.