INGREDIENTS:
1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn
1/4 pound butter, softened
1 (8.5 ounce) package corn bread mix
1 (8 ounce) container sour cream
(optional)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted. 2.I Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.
I use less butter and I mix it in a bowl
Doubles well in a 9x13
I use the jiffy box cornbread mix.
Add the sour cream and an egg if you want it more custardy.