Ingredients:
1 can 16 ounce cream style corn
1 can 16 ounce whole kernel corn, undrained
1 box Jiffy corn muffin mix
1 stick margarine, melted
1 small onion, chopped
1 cup sour cream
2 eggs
Directions:
Mix all-pour into a 2 quart casserole. Bake at 350 degrees until browned.
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