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Corn Casserole

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1 can Mexicorn with the juice

1 can creamed corn

1 stick butter or margarine, melted

1 cup sour cream

2 eggs

1 box Jiffy cornbread mix

Stir the first 5 ingredients together and then add the Jiffy mix. Pour into a greased 11x7 or 9x13 baking pan. Bake at 350* for 45 minutes. I not browned on top increase the temperature to 375* and bake an additional 5 minutes.

***The smaller pan will make the casserole thicker so it may need additional baking as well.

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