Corn, Corn And More Corn - cooking recipe

Ingredients

2 cans cream-style corn (entire can)
2 cans whole kernel corn (juice and all)
2 pkg. Jiffy corn muffin mix
2 c. sour cream
2 sticks margarine or butter, melted
salt and pepper to taste
parsley flakes (about 2 Tbsp.)

Preparation

Mix all together and place in buttered casserole dish.
Bake for about 45 minutes in a 350\u00b0 oven. Serve hot.