This is the way to cook out of your pantry, a can of corn, a package of jiffy corn bread mix turns borning corn into a dish where there will be no leftovers. This recipe is by Virginia McDowell. Jefferson City, Mo. 1960.
1 can whole corn, drained
1 can cream corn
8-oz sour cream
1 pkg. Jiffy corn bread mix
1 stick butter, melted
2 eggs
Ingredients can be mixed in the pan to be packed in. Stir until all ingredients are mixed well. Bake 1 hour at 350 degrees, or 15-18 minutes in a microwave on full power. This is very moist and keeps, and reheats well.
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