Ingredients
2 x 15-ounce. can creamed corn
2 x 15-ounce. can whole corn (don’t drain)
16 ounce lowfat sour cream
1 c. oil
1/2 c. sugar
4 x Large eggs
2 box Jiffy corn muffin mix
Preparation
Mix all ingredients together. Bake at 350, uncovered, 45-60 min or until done. The bread will be very moist, but firm and golden around the edges.
