Recipe from Heidrea Dordan
- 1 Can Whole Corn
- 1 Can Cream Style Corn
- 2 Whole Eggs, Beaten
- 1 Cup Sour Cream or Greek Yogurt
- 1/2 Cup Butter, Melted
- 1 Pinch Salt and Pepper
- 1 Whole Box Jiffy Corn Muffin Mix
- Combine all ingredients except for the muffin mix. Mix well.
- Add muffin mix and stir until combined.
- Transfer batter to a greased 2-quart casserole dish.
- Bake for 1 hour at 350°F.