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SOUR CREAM SCALLOPED CORN 
1 stick butter, melted
1 (14 oz.) can cream style corn, with liquid
1 (12 oz.) can whole kernel corn, with liquid
2 eggs, beaten
1 c. sour cream
1 (8 oz.) box corn muffin mix

Combine butter, corn and eggs, mixing well. Stir in sour cream. Sprinkle corn muffin mix over mixture and beat well. Bake at 350 degrees for 1 hour.
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