| | Directions | | In a large bowl, stir together the corn, muffin mix, sour cream and butter. Add seasonings and onions; mix. Pour into a greased casserole. Bake at 350° for 45 to 60 minutes, or until golden brown. This recipe easily doubles. When doubling, I substitute 1 can Mexicorn for 1 of the cans of whole kernel corn. |
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| Ingredients | | - |  | 1 can whole kernel corn, drained (15 ounce can) |
| - | | 1 can cream style corn (14.5 ounce can) |
| - | | 1 package Jiffy corn muffin mix (8 ounce pkg) |
| - | | 1 cup sour cream |
| - | | 1/2 cup butter, melted |
| - | | 1 tablespoon Cavenders seasoning |
| - | | 1 bunch green onions, chopped (small bunch) |
| - | | salt & pepper to taste |
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