2 cans whole kernel corn & liquid
2 cans cream-style corn
2 pkg. Jiffy cornbread mix
16 oz. sour cream
2 sticks margarine
2 eggs beaten
Mix ingredients as listed above (except margarine). Melt the margarine and pour over mixture and mix thoroughly. Bake 40-50 minutes at 350 degrees or until done in center. (Mine actually took almost an hour. And note that it will STILL be moist throughout, due to the cream corn. It won’t be completely solid under the surface.)
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