Ingredients:
- 1, 8.5 ounce package cornbread mix
- 1 cup sour cream (or 1 cup non-fat Greek yogurt)
- 1 stick (1/2 cup) unsalted butter, melted
- 1, 15 ounce can creamed style corn, undrained
- 1, 15 ounce can corn, drained
- 2 eggs, beaten
- ⅛ teaspoon pepper
- ¼ teaspoon salt
Directions:
- Pre-heat oven to 350 degrees and grease a 2½ quart baking dish, an 8x8, or a 9x9 baking pan.
- In a bowl, mix together sour cream (yogurt), corn, creamed corn, melted butter, and eggs. Add cornbread mix, salt and pepper, and stir.
- Pour into greased baking dish and bake for 45-60 minutes until sides are golden and the middle doesn't jiggle when you shake it.
Notes:
1. Recipe can be doubled; bake in a buttered, 9x13 inch pan.
2. Recipe can be made 1-2 days ahead; bake, cool completely, then cover tightly and put in refrigerator. To re-heat, take casserole out of refrigerator and bring close to room temperature (will re-heat quicker), keep covered and put in a 300 degree oven for about 30 minutes.
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