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 (do not drain)
1 15 ounce can corn (drained)
2 eggs, beaten (or 3 egg whites)
⅛ teaspoon pepper
¼ teaspoon salt
Other optional ingredients
chopped jalapeño
cheddar cheese
green pepper and onion
Pre-heat oven to 350 degrees and grease a 2.5 quart baking dish or an 8×8 or 9×9 baking pan.
In a bowl mix together sour cream, 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. It may take an additional 15 minutes if you double the recipe – it all depends on your oven.