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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