Preheat oven to 350 degrees. Put 1 stick buter in 8 X 8 X 6 greased casserole and place in preheated oven to melt.
Add the following ingredients to the pan of melted butter:
1 can cream corn
1 can whole kernel corn, drained
1 box Jiffy cornbread mix
8 oz. sour cream
2 beaten eggs
8 oz. shredded cheddar cheese
Mix all ingredients well with the melted butter.
Top with additional 4 ounces of shredded cheese.
Bake for 50 minutes until puffy and kind of firm. It will not be as
firm as cornbread, more like soft, mushy cornbread. If you use a 9X13
casserole reduce cooking time to 30-35 minutes.
This is excellent. Recipe from Elaine Keling. From "Our Favorite
Recipes", Presbyterian Woman, Cannon Beach Community Presbyterian