Recipe 1
	2 Slightly beaten eggs
	1  8 1/2-oz. can of cream style corn
	1  8-oz. can whole corn drained (through out the liquid)
	1  8-oz. sour cream
	1/2 cup melted butter
	1  8 1/2-oz. box Jiffy corn muffin mix

Combine everything and mix well in one bowl - spray with "Pam".   
8" x 4" deep container. 
350 degrees for 1 hour or until golden brown.


Recipe 2	
	Combine 1 12-oz. can whole kernel corn, 2 17-oz. cans cream style
corn and 5 lightly beaten eggs.  Add mixture of 1/2 c 	sugar, 4 tbsp.
corn-starch, 1 1/2 tsp. Season-All Seasoned Salt, 1/2 tsp. dry Mustard and 1
tsp. Instant Minced Onion.
	Stir in 1/2 c. each milk and melted butter. Pour into greased 3qt.
casserole.  Bake in 400 F. oven 1 hr. stirring once.