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Ingredients
  • 2 large eggs, room temperature, lightly beaten
  • 1 can (15-¼ ounces) whole kernel corn, drained
  • 1 can (14-¾ ounces) cream-style corn
  • 1 cup (8 ounces) sour cream
  • ½ cup butter, melted
  • 1 package (8-½ ounces) corn bread/muffin mix
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