Cornbread....with a Twist!

This recipe has been a family favorite for years. It's just as good room temp as it is warm, and even better the second day!

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1⁄3 cup butter
• 2  eggs, beaten
• 1  cup sour cream
• 1  teaspoon salt
• 1  teaspoon pepper
• 1 (15 1/4ounce) can whole kernel corn
• 1 (14 3/4ounce) can  creamed corn
• 1 (8 ounce) box  Jiffy corn muffin mix (or equivalent)

Directions

1. Use a 9 x 9 pan for the basic recipe, larger if doubling recipe.
2. Spray pan with Pam or grease the pan in some other way.
3. Mix all ingredients in a bowl until the batter is smooth.
4. Bake at 350 for 45 minutes.
5. Note: This is often not done cooking immediately. If the middle still jiggles, turn the over off and put the pan in oven while it is cooling down.