Here is a wonderful cornbread casserole. It is basically cornbread with REAL corn... not just corn meal. It makes the usually DRY cornbread very moist and tasty. Goes great as a side to any almost any dish! I am in charge of cooking this for Thanksgiving dinner, I know it will be a hit with the fam!
1 box Jiffy Cornbread/Muffin Mix
1 can Creamed Corn
1 can Whole Corn, drained
1 c sour cream
1 stick melted butter or margerine
1/4 c sugar
2 eggs, well beaten
Mix Jiffy Mix, sour cream, butter, sugar and eggs. Fold in whole corn and creamed corn. Bake at 350 for 50-55 minutes or until golden brown.
-I added a little extra sugar to the orginal recipe (was 1 ts sugar) because I think it tastes wonderful when a little sweeter, but you can lessen the sugar and it is still great!
-use 1 1/2 cups cornmeal mix (such as Aunt Jemimas) instead of 1 box Jiffy Mix, and use 1/2 c sugar instead of 1/4c.
-Add chopped green chiles, gives it a little Southwestern appeal!!! YUMM-O (as Rachel Ray would say)!
Source: my wonderful friend Elicia. Thanks for a wonderful recipe!!!