Makes: 16 servings
Family size: Make 1/2 the recipe
2 cans (14 ounces each) Creamed Corn
2 cans (14 ounces each) Whole Kernel Corn, some liquid drained
16 ounces Sour Cream
4 tablespoons Sugar
2 boxes (8 ounces each) Jiffy Corn Muffin Mix
8 tablespoons Margarine, melted
2 tablespoons Sugar
1. In large bowl, combine first four ingredients.
2. Stir in corn muffin mix.
3. Pour into 10" x 15" pan.
4. Drizzle melted margarine over top and sprinkle with sugar.
5. Bake at 350° for 55 - 60 minutes.