Prep 10 mins
Cook 30 mins
Had this at a potluck I attended and the host was gracious enough to get me the recipe.
- 15 1⁄4 ounces corn (drained)
- 14 3⁄4 ounces creamed corn
- 1⁄2 cup butter (melted)
- 1 egg (slightly beaten)
- 8 1⁄2 ounces Jiffy cornbread mix
- 1 cup sour cream
- Preheat oven to 350 degrees.
- Mix all ingredients together.
- Place in a rectangle baking dish.
- Bake for 30 minutes.
THANK YOU! I had something similar to this at Don Pablos (a mexican chain restaurant) and have been looking for a recipe ever since. This is so good...almost like a dessert. I used a 9x13 glass dish to bake it. My DH and I both had a pretty big helping and there is still a lot left over, so I might bump up the servings to 6-8. Next time, I might try adding a little sugar, as the time I had it at the restaurant, I remember it being a little sweeter, but that's just 'cause I like to experiment. Makes a great side dish to any Mexican dish you're serving! Thanks again!