Cornbread Casserole

This recipe is a family favorite at

Thanksgiving and Christmas.

Cornbread Casserole:

1 box Jiffy Corn Muffin Mix

1 can whole kernel corn drained

1 can creamed corn NOT drained

8 oz. sour cream

2 eggs slightly beaten

2 sticks of butter melted

Bake at 350-degrees for 50 minutes to one hour.

Drain the full kernel corn, but NOT the

creamed corn.

Stir sour cream into the corn bread mix in

a large bowl.

Mix in the two eggs.

Add the melted butter...

The creamed corn...

and, the full kernel corn and mix well.

Spray a 9 X 13 inch cake pan with non-stick spray.

If you are making this ahead to reheat in a microwave

later, use a glass pan like this.

Spread the mixture in the pan and

bake for 50 minutes to one hour

until golden.

We never have any leftovers

of this yummy side dish!