Louisiana Cajun & Creole Cooking
Back to Top
1 (16 oz) can Cream Style Corn 1 (16 oz) can Whole Kernel Corn (drained) 2 sticks Butter (melted) 4 Eggs (beaten) 2 sm. boxes Jiffy Cornbread Mix 2 c. Sour Cream (divided) Mix above ingredients together using 1 C sour cream. Pour into ungreased 13" x 9" pan. Swirl remaining 1 C sour cream throughout the mixture. Bake at 375° for 45 minutes.
