“My friend Annette brought this to a theatre potluck and I had to get the recipe. Better than the typical cornbread casserole, I have taken it to numerous potlucks and gatherings, and am always asked for the recipe. My family loves this. Although not a sweet cake, per se, it does make one feel that you've had a treat.”
READY IN:
50mins
YIELD:
1 9x13 pan
UNITS:
US

Ingredients Nutrition

  • 1 cup butter, separated (2 sticks - 1/2 cup each)
  • 2 (8 1/2 ounce) boxes cornbread mix (Jiffy preferably)
  • 2 tablespoons sour cream
  • 1 egg
  • 1 (15 1/4 ounce) can whole kernel corn, drained (I prefer shoepeg myself)
  • 1 (14 3/4 ounce) can creamed corn

Directions

  1. Preheat oven to 400 degrees F.
  2. In 9x13 baking pan, put one sliced stick (1/2 cup) of butter. Allow to melt in oven while mixing other ingredients.
  3. Melt other stick (1/2 cup) butter to use in batter.
  4. In large bowl combine the remaining ingredients until a batter is formed.
  5. Pour into the buttered 9x13 pan.
  6. Bake at 400°F for approximately 40+ minutes. Toothpick will come out fairly clean and middle should not jiggle.
  7. Serve and enjoy!

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