photograph by Matt Hulsman

3 eggs
½ cup corn oil
2 boxes corn muffin mix
1 tablespoon salt
1 (15½-ounce) can cream-style corn
1 (8-ounce) container sour cream

Blend together the eggs and oil. Add the remaining ingredients, and mix well. Bake in a greased and floured 8-inch x 11-inch pan for 35 minutes at 350º.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.