SPOON BREAD

1 stick of butter
2 eggs
1 9-oz. box of Jiffy corn muffin mix
1 8-oz. can of whole corn
1 8-oz. can of cream corn
1 cup sour cream

Melt butter in shallow dish to be used. Add eggs and beat slightly with a fork. Add remaining ingredients and mix well with a fork. Bake at 375 degrees for 25-35 minutes, or until golden brown. Cut into squares and serve while hot.

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