Common Cuisine |

Man this is good stuff. Every crumb of it always gets eaten. In the interest of making it a little less decadent for everyday, I use reduced fat sour cream and only 1/4 cup butter. But for fiesta time, it’s the real deal all the way, and nobody can resist!

• 1 pkg Jiffy cornbread mix
• 1 can sweet corn, drained
• 1 can cream corn
• 2 eggs
• 1 cup sour cream
• 1 stick (½ cup) butter, melted
• 1/3 -1/2 cup sugar, according to preference

Preheat oven to 350. Combine all ingredients in a large bowl and stir until just mixed. Pour mixture into a 9″ x 13″ glass baking dish. Bake for 45 to 60 minutes, or until beginning to brown on top. Let stand five minutes before serving.

Thanks to Mary Lee Hackman for this fabulous recipe.