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KENTUCKY SPOON BREAD

1 can corn with juice (16oz.)
1 can creamed corn (16oz.)
4 eggs, beaten
3/4 stick of butter
16 oz. sour cream
2 boxes of Jiffy Corn Muffin mix

Preheat the oven to 350°F. Mix all of the ingredients in a bowl and pour into a baking dish.

Bake uncovered until the top is golden brown and the inside is firm (use a tooth-pick to check).

Submitted by: KLM

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