Nancy's Corn Casserole
- 2 eggs, beaten
- 1 stick butter or margarine, melted
- 1 (8 oz) carton sour cream
- 1 (5 oz) can evaporated milk
- 1 tablespoon sugar
- 1 (16 oz) can whole kernel corn, drained
- 1 (16 oz) cream style corn
- 1 package corn muffin mix
- Preheat oven to 350 degrees.
- Mix the first 5 ingredients together until smooth. Stir in both cans of corn and the muffin mix.
- Pour into buttered 9x13-inch dish.
- Bake 1 to 1½ hours until golden brown