BAKED CORN

***Made this recipe for the Thanksgiving Feast in Pre-K at Centennial Elementary on
November 15, 2000. The parents loved this recipe and so do I. I've been making this ever since.***


INGREDIENTS

12 oz Canned Niblet Corn
12 oz Canned Cream Style Corn
3 oz Sour Cream
1 cup Melted Butter
2 each Beaten Eggs
12 oz Corn Muffin Mix


DIRECTIONS

Preheat oven to 350 degrees. Mix all ingredients together in order given. Mix well and
then pour into one 9 x 13 baking dish. Bake for 35 to 45 minutes or to a light golden
color.



***Delicious***