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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Eggs Casseroles, Side dishes, Vegetables 6 Servings

INGREDIENTS

1/2 c Butter or margarine; melted
1 c Sour cream
1 Egg
1 16 oz can whole kernel corn
1 16 oz can cream style corn
1 9 oz pkg corn muffin mix; dry

INSTRUCTIONS

Preheat oven to 375 F. Mix butter, sour cream and egg together. Stir in
both cans of corn. Blend in dry muffin mix. Spoon into well-greased or Pam
sprayed large casserole dish. Mixture puffs up quite a bit while baking so
use a larger dish than you think it needs. Bake 1 hour until puffed up and
crisp on top.
NOTES : Very good.
Posted to EAT-L Digest  by SAS890@AOL.COM on Nov 27, 1997

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