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ARLENE'S CORN SPOON BREAD | |
1 stick butter 1 (16 oz.) can niblets corn 1 (16 oz.) can creamed corn 1 (16 oz.) sour cream 4 eggs 2 (8 oz.) boxes corn muffin mix (Jiffy) Melt butter in pan. Add muffin mixes and mix. Add eggs, 1 at a time and mix. Add corn and mix. Add sour cream and mix well. Pour into Corning dish. Bake 35 minutes at 350 degrees. |
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