Ingredients:
2 eggs
1 (14 ounce) cans creamed corn
1 (14 ounce) cans whole kernel corn ( undrained)
1 cup sour cream
1 (8 ounce) packages Jiffy cornbread mix
1/2 cup melted butter
1 cup shredded cheddar cheese
Directions:
Beat eggs slightly.
Add sour cream, butter and corn.
Fold in dry Jiffy corn mix.
Put in baking disk (I used a 9 x 7).
Sprinkle cheese on top.
Bake at 350 for 45-60 minutes.
Make sure center comes out clean.
Another rendition is to mix in the cheese– this was very good since it spread the cheese throughout the corn.
Servings: 10
Time preparation: 10 min.
Time total: 65 min.