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KENTUCKY SPOON BREAD

Ingredients:

1 stick margarine
1 (8 oz.) pkg. corn muffin mix
1 (8 oz.) can whole kernel corn, drained
1 (8 oz.) can cream style corn
1 c. sour cream
2 eggs


Preheat oven to 350 degrees. Butter and preheat 1 1/2 quart baking dish. Melt butter and combine with muffin mix. Add both cans of corn and sour cream. Add slightly beaten eggs. Stir mixture and pour into baking dish. Bake for 35 minutes or until tester comes out clean. Serve with a large spoon.













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