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Salads - Soups - Sidedishes
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None
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Ingredients |
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1 (15.25 oz) can whole kernel corn, drained
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1 (14.75 oz) can cream-style corn
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1 (8 oz) container sour cream
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3/4 cup melted butter
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2 eggs, beaten
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1 (8.5 oz) package dry corn muffin mix
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Instructions |
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Preheat oven to 350 degrees.
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Combine the whole-kernel corn, cream style, sour cream, melted butter, eggs, and corn muffin mix.
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Mix well and pour into a 9in x 13in baking pan.
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Bake for 35-45 minutes.
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Originally Submitted
7/12/2010
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