Corn Casserole

Ingredients:

• 1 15 oz. can cream style corn

• 1 15 oz. can white niblet corn (or fresh from the cob)

• 2 eggs, beaten

• 1 stick butter, softened

• 1 box Jiffy corn muffin mix

• 8 oz. sour cream

Directions:

1. Mix all the ingredients together well. Pour into a buttered 9 x 13-inch baking dish.

2. Bake at 350 degrees for 45 minutes, or until firm in the middle.

3. Let cool and slice into squares.

(A nice side to your favorite chili!)