Canned Corn Bread Casserole

Canned Corn Bread Casserole

Courtesy of Sandra Bartholomew

1 15-ounce can well drained whole kernel corn

1 15 ounce can cream style corn

1 box jiffy corn muffin mix

½ cup sugar

2 eggs, well beaten

1 stick margarine, melted

1 cup sour cream

Mix all ingredients in a bowl. Pour into a well-greased 9x13 pan. Bake for 45-60 minutes, or until center is firm at 350 degrees .

Note: you can substitute 2 ears of fresh corn for the whole kernel corn. The recipe is still sweet if you decrease the sugar to 1/4 cup.