Clara's Scalloped Corn
- 1 cup butter, room temperature
- 3 (15 1/4 ounce) cans corn, drained
- 2 (14 3/4 ounce) cans cream-style corn
- 2 cups sour cream
- 2 (8 1/2 ounce) packages Jiffy corn muffin mix
- 4 eggs, beaten lightly
- 1 lb swiss cheese, shreddded
- Combine all and top with buttered bread crumbs.
- Bake at 350 degrees in 9 x 13 greased cake pan for 45 minutes.
butter, corn, creamstyle, sour cream, corn muffin, eggs, swiss cheese
Taken from www.food.com/recipe/claras-scalloped-corn-426902 (may not work)