Ingredients:
- 15 ounces creamed corn
- 15 ounces canned sweet corn, drained
- 2 tablespoons granulated sugar, to taste
- 1/2 cup salted butter, 1 stick, melted
- 1 cup sour cream
- 2 large eggs, room temperature
- 8.5 ounces Jiffy cornbread mix, unprepared
Instructions:
- Preheat the oven to 350°F. Butter an 8×8 baking dish and set aside.
- In a large mixing bowl, combine the cream corn and sweet corn, sugar, butter, sour cream, and eggs. Mix until combined. Add cornbread mix and stir.
- Pour the mixture into the baking dish, smooth the top with your spatula or the back of your spoon, and bake for 45-60 minutes, or until golden brown and the mixture has set.
- Serve and enjoy!
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