Staff Holiday Recipes
Stephanie Summers' Cornbread
This is my favorite corn bread recipe of all time, a jiffy recipe. Seriously it should be called crack-bread casserole.
1 (8 ounce) box Jiffy cornbread mix
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn (not drained)
1 cup sour cream
1/2 cup melted butter
Mix all ingredients and pour into (greased or sprayed with cooking spray) 8x8" casserole dish.
Cook uncovered for 55-60 minutes at 350 degrees.