Submitted by Steph Levine

• 1 can cream style corn
• 1 can regular corn (don’t drain)
• 1 cup sour cream (can use light, but not good with fat free)
• 2 tbsp. sugar
• 2 eggs beaten
• 1 stick margarine melted
• 1 box corn muffin mix (I always use Jiffy)

Mix all ingredients together (adding corn muffin mix last), and bake at 350 for 50-60 minutes covered.