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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This came from my wifes grandma and it is always a big hit. I put it on the easter buffet at my last job and 900 gave rave reviews!! Ingredients:
1 cup butter, room temperature |
3 (15 1/4 ounce) cans corn, drained |
2 (14 3/4 ounce) cans cream-style corn |
2 cups sour cream |
2 (8 1/2 ounce) packages jiffy corn muffin mix |
4 eggs, beaten lightly |
1 lb swiss cheese, shreddded |
Directions:
1. Combine all and top with buttered bread crumbs. Bake at 350 degrees in 9 x 13 greased cake pan for 45 minutes.
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