- 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.
To purchase a copy of North Carolina Elks: Our Favorite Recipes, call (919) 777-8724, or visit any Elks Lodge.