Prep 5 mins
Cook 1 hr
This is my grandmother's recipe that she handed down, it is so good!!!! I love corn in anything, and this has been a favorite, it's real comfort food. This is very moist and keeps, and reheats well.
- 1 can whole corn, drained
- 1 can creamed corn
- 226.79 g carton sour cream
- 1 package Jiffy cornbread mix
- 118.29 ml butter, melted
- 2 eggs, beaten
- Mix all ingredients in a buttered 8" square baking pan (glass pans work best).
- Stir until all ingredients are mixed well.
- Bake 1 hour at 350 degrees F, or 15-18 munites in a microwave on full power.
- Refrigerate leftovers.
I made this recipe for Christmas dinner. I didn't have Jiffy mix so I made it completely from scratch using 2/3 cup flour, 1/2 cup cornmeal, 3 Tbsp sugar, 1 Tbsp baking powder, and 1/4 tsp salt. I only had frozen corn so I used two cups cooked and drained and an additional 2 cups blended with Â½ cup milk. Turned out great- Excellent recipe!
Delicious! Only used 1/3 cup butter and reading other reviews.
A-M-A-Z-I-N-G is all I can say! I made it exactly as the recipe states and it came out beautifully. A new staple in our home!