This is always a hit with my folks.
1 can regular corn
1 can cream style corn
1 package of Jiffy cornbread mix
1 stick of butter
8 ounces of sour cream
1/4 cup of milk
Drain the regular corn. Melt the butter. Combine all the ingredients into a large mixing bowl and mix well. Grease a glass baking dish (8 x 11 or 9 x 13) and add the mixture to it. Bake at 350 degrees for 45 - 60 minutes or until the top begins to split and brown just a bit.
I have a good tater salad recipe too, but it ain't exactly prep friendly
How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001
CAJUN QUE KREWE
KCBS member & CBJ#24398
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