Adapted from Taste & See
| 4 | eggs |
| 1 cup | sour cream |
| 3 pkg | Jiffy corn muffin mix |
| 1 can | creamed corn |
| 1 can | corn, drained, or equivalent frozen |
| 1/4 cup | unsalted butter |
| 1/4 cup | salted butter |
- Heat oven to 350 degrees. While oven is heating, put the two butters in a 9 by 13 inch pan and put it in the oven to melt. It's OK if the butter gets sizzly and a little brown.
- Whisk eggs until combined. Add sour cream and whisk to combine thoroughly.
- Add the two types of corn; stir to combine.
- Add the three corn bread mixes; stir until just combined. A little lumpy is OK.
- Bake about 45 minutes, until a knife inserted into the center comes out clean or with crumbs.
