INGREDIENTS
- 1 (15-oz.) can corn, with liquid
- 1 (15-oz.) creamed corn, with liquid
- 1 (8.5 ounce) box Jiffy corn muffin mix, unprepared
- 1 cup sour cream
- ½ cup melted butter
- 1 can diced green Chile's
- Shredded cheddar cheese
Cook at 350 for 50-60 minutes in a 9 inch square pan until top is golden brown and center is set. (If doubled - beware of it overflowing)
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