1 can (15 ounce size) whole kernel corn, drained
1 can (15 ounce size) cream corn, drained
1 box (8.5 ounce size) Jiffy corn muffin mix
8 ounces sour cream
1/2 cup margarine, melted
Preheat the oven to 350 degrees F. Grease a 9x9 baking dish.
Combine the drained corn, muffin mix, sour cream, and melted margarine in a mixing bowl. Mix until just combined. Pour into the prepared baking dish.
Place the dish in the oven and bake, uncovered, for 1 hour at 350 degrees F or until baked in the middle.
Let cool before slicing and serving.
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reviews & comments
I made this cornbread and dont think you should drain the cream style corn.....i used the large cans of corn and not the little 8 oz. ones. But drain cream style corn?? thanks
You want to drain out any excess liquid from both kinds of corn otherwise the bread may not set up properly.