Margaret Cotton, director of advertising
- 1 (14.75 oz.) can creamed corn
- 1 (15.25 oz.) can whole kernel corn, drained
- 1 cup sour cream or plain yogurt
- 1/3 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 box Jiffy cornbread mix
Preheat oven to 350ºF. Lightly grease a round casserole dish.
In a medium bowl, combine first six ingredients. When well-combined, add cornbread mix and stir. Pour into dish. The batter should fill the pan, leaving 1/2 inch at the top, as the mixture will rise in the oven. Bake for approximately one hour, or until firm in the center. (If you prefer the casserole a little creamier, bake for about 50 minutes.) Casserole will deflate slightly while cooling.