I was introduced to this dish at my in-laws thanksgiving and Christmas potlucks. It was so delicious that I went in search of a recipe and found a similar dish in my grandmothers church cook book. I found it to be too rich for my family so I cut back on the butter by half to come up with the recipe below.
– 1 can creamed corn
– 1 can whole kernel corn, or equal measure of frozen corn, drained
– 8 oz sour cream (light works well)
– 1 box of jiffy corn bread mix
– 1/2 stick of butter.
Pre heat oven to 350 degrees, place butter in a casserole dish and heat in the oven while it is warming up. While the butter is melting mix the other ingredients.
Once the butter is melted pull the casserole dish out of the oven, add the mixture to the dish and stir until the melted butter is incorporated.
Bake at 350 for 40-50 minutes or until mostly set and the edges start to turn golden brown. This tastes great hot of the oven or reheated slightly, so its a great make ahead dish.