Scallop Corn - cooking recipe

Ingredients

1 (8 oz.) can cream-style corn
1 (8 oz.) can whole kernel corn
1 stick oleo, melted
1 c. sour cream
1 (8 1/2 oz.) pkg. corn muffin mix
2 eggs, beaten (I have used Egg Beaters)

Preparation

Do not drain corn.
Mix all ingredients together thoroughly. Bake at 350\u00b0 for 35 to 40 minutes in an 11 x 7-inch baking dish. Puffs up and gets crusty on top.