Corn Casserole

by Pamela Lepkowski
(Boston, MA)

1 can niblet corn; drained
1 can cream style corn
1 stick butter melted
1 carton sour cream
1 box jiffy corn bread mix

Mix both cans of corn (I've also used same type and it's been fine) with sour cream and melted butter. Once mixed, pour in jiffy mix and stir until completely mixed. Bake 1 hour @350 F covered. Remove cover at end to brown top.