Jiffy Scalloped Corn

Course : Vegetables
Serves: 4
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32 ounces frozen whole kernel corn
1/2 cup butter -- melted
1 cup sour cream
8 ounces cornbread Jiffy mix

Preparation / Directions:

Place 16 oz. thoroughly thawed corn kernels in a food processor. Add two tablespoons of sugar and puree. Add reserved corn kernels and all other ingredients. Thoroughly mix until well blended then transfer mixture into a pre-greased casserole dish. Bake at 350F for 45/50 minutes or until golden brown.

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