Wittman's Creamy Corn Spoon Bread
1/3 cup canned corn (1 can)
1/3 cup canned creamed corn (1 can)
1/2 cup melted margarine or butter
1 cup sour cream
2 eggs beaten
1 8 1/2 oz. pkg corn muffin mix
3/4 cup grated cheddar cheese
Pre heat oven to 375 degrees.
Stir corns and margarine in deep dish. Fold in sour cream and eggs. Add corn muffin mix and blend well. Bake one hour or until center of spoon bread is just set.
Sprinkle cheese on top and continue baking until melted.