Corny Casserole

3 eggs
1/2 c. butter, melted
1/2 tsp. salt
1 (7 oz.) box corn muffin mix
8 oz. sour cream
1 (16 oz.) can creamed corn
1 (16 oz.) can whole kernel corn, drained

Beat eggs with butter. Add salt, corn muffin mix and sour cream; beat well. Add corn. Bake in 8-inch by 8-inch pan at 350° for 30-35 minutes. Serves eight.

Comments Closed