- 1 (15 1/4 oz) can whole kernel corn, drained
- 1 (14 3/4 oz) can cream-style corn
- 1 (8 oz) package Jiffy corn muffin mix
- 1 cup sour cream
- 1/2 cup butter, melted
Preheat oven to 350 degrees F. Grease a 9- by 9-inch baking pan or a 2 quart casserole dish. Mix together the corn, Jiffy, sour cream and butter in a large bowl. Pour into the prepared pan. Bake for 55 minutes, or until golden brown and set. Let stand 5 minutes before serving.