My daughter-in-law, like me, believes in speed in the kitchen. This recipe, one of her favorites, is exactly what it says – awesome, easy, and creamy. The combination of crunchy cornbread and creamy corn, not to mention butter and sour cream, make this a dish to remember. The prep is 8 minutes flat. It’s a perfect choice for those pot luck dinners when there is no time for anything complicated or for a Thanksgiving meal when everything else IS complicated. It is definitely not for those watching their waistlines!
Prep Time: 8 minutes
Cook Time: 45 minutes
- 1/2 cup butter, melted
- 2 eggs, beaten
- 1 package Jiffy cornbread mix
- 1 (15 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can creamed corn
- 1 cup sour cream
Preheat oven to 350 degrees and lightly grease a 9 x 9 baking dish. In a medium bowl, combine all ingredients and spoon into prepared dish. Bake 45 minutes in the preheated oven, or until the top is golden brown.
Note: This dish can be doubled. Just use a large pan.
I Love this recipe! I make a version of it very often. So easy. So good. And inexpensive!
We like to plop a big square of this onto just about any soup – takes the place of cornbread. I served it with the Cowboy Soup recently. Thanks for visiting my blog. I have so enjoyed writing and organizing my recipes. It was so fun to see you recently! Hope all is well!