On Your Menu: Scalloped Corn
1/2 cup margarine, melted
1 (14oz.) can cream-style corn, with liquid
1 (12oz.) can whole kernel corn, with liquid
2 eggs, beaten
1 cup sour cream
1(8oz.) box muffin mix
Preheat oven to 350 degrees. Spray an 11′x7′x2′ pan with non-stick cooking spray.
Combine margarine, corn and eggs, mixing well. Add sour cream and combine. Sprinkle muffin mix over batter and beat well.
Add mixture to prepared pan. Bake for 45 minutes until done.
Serves 4 to 6.