From Paulette Vickery's Recipe Collection

Corn Bread Casserole

breads, vegetables

2 pkg jiffy cornbread mix
2 each eggs
2/3 cup milk
2 can corn, drained
2 can creamed corn
2 cup sour cream
2 each sticks butter

Combine cornbread mix, eggs, and milk. Mix well. Add softened butter and sour cream. Mix thoroughly. Add whole kernel and creamed corn. Stir until well mixed. Pour batter into greased 13 by 9 inch baking dish. Bake, 350, for 1 hour.

Yield: 12 servings




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