- 1 (17 oz.) can whole kernel corn (drained)
- 1 (17 oz.) can cream style corn
- 1 stick butter, melted and cooled
- 1 (8 oz.) pkg. sour cream
- 1/2 cup stevia
- 2 eggs, beaten
- 1 pkg. Jiffy corn muffin mix
- Beat eggs. Add melted, cooled butter, add sour cream, corn, and Jiffy mix.
- Put into 2 1/2 quart casserole.
- Bake about 45 minutes to 1 hour at 350 degrees.
