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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A lot like the side dish offered on each plate at Chevys Restaurant. The hardest part of the recipe is opening the cans! Ingredients:
1 can whole kernal corn, undrained |
1 can creamed corn |
8 oz sour cream |
2 eggs, slightly beaten |
1/2 cup butter melted |
1 box jiffy corn bread mix |
Directions:
1. Mix both corns, sour cream, eggs and butter, mixing well.
2. Fold in Jiffy mix.
3. Pour into glass soufflé dish (or any other of your choosing)
4. Bake at 350 for one hour or until golden brown on top and no longer pale looking.
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