Ingredients:
2 cups sour cream
1 large eggs
1/2 cup lightly-salted butter or 1/2 cup margarine, melted
2 (8 ounce) packages cornbread mix
1 (15 ounce) cans crushed pineapple, drained
Directions:
In a large bowl, beat egg into sour cream, then stir in melted butter.
Add corn bread mix and pineapple; Stir in lightly until just blended.
Turn into a greased 2-quart casserole.
Put casserole in a pre-heated 400 F oven, and immediately reduce heat to 350F.
Bake 65-70 minutes, until golden-brown and puffed.
Serve hot.
Servings: 8
Time preparation: 5 min.
Time total: 75 min.