Jiffy Cornbread Casserole
Source of Recipe
I don't know where this originated, but it's a big potluck classic dish. It's not cornbread, more like a spoonbread, fabulous as a side dish for any meal. My mom likes to give it a little class by calling it a "corn souffle!"
List of Ingredients
1 can whole kernel corn, drained
1 can creamed corn
1 pkg. Jiffy Corn Muffin Mix
1 stick of butter
8 oz. sour cream
salt and pepper to taste
In a mixing bowl, mix the melted butter, 2 slightly beaten eggs, both kinds of corn, sour cream and muffin mix. Season with salt and pepper as desired.
Pour into a greased 2 qt casserole dish. Cover with shredded cheese.
Bake at 350 degrees for 45 minutes.
Note: I like to stir a cup of shredded cheddar into the batter as well.