Corn Scallop

Ingredients

• 1 8 oz can whole kernel corn do not drain
• 1 8 oz can creamed corn do not drain
• 2 eggs beaten
• 1 8 oz container sour cream
• 1 stick melted butter
• 1 box cornbread mix Jiffy

Directions

1. Mix cans of corn in bowl
2. Add eggs beaten butter sour cream and cornbread mix
3. Lightly grease a casserole dish and pour in baking dish and bake for 40 to 50 minutes at 350 or until golden brown