Cornbread Casserole

A friend from church brought this to my house for a pot-luck and it's become one of our favorite side dishes. It reminds me a lot of the sweet Mexican corncakes from Don Pablo's or a less bland version of a spoon bread. This pairs really well with BBQ pulled pork, chili or even Tex-Mex dishes.




Ingredients:

1 can creamed corn
1 can whole kernel corn
1 stick melted butter
1 cup sour cream
1 egg
1 Tbs sugar
1 box Jiffy cornbread mix
Shredded cheddar cheese

Mix all ingredients well (except cheese) and pour into casserole dish (8x11 or 9x9). Bake at 350 for 45-55 minutes. It shouldn't be too jiggly in the middle - test as you would a cake. About 5-10 minutes before it's done, sprinkle a generous amount of shredded cheddar cheese on top. Allow to sit a few minutes before serving.

You could certainly vary this recipe by adding green onion, jalapenos or crumbled bacon. We're purists, though, and I always make it plain. I've doubled this recipe with great success... just use a large, rectangular casserole dish.