Cornbread Casserole

This recipe was given to me by a fellow teacher, Joan, and I love how moist it is! Plus, it’s so simple to make it. 
2 boxes Jiffy Cornbread Mix
1 15 oz can whole kernel corn (drained)
1 15 oz can creamed corn
16 oz sour cream
1 stick melted butter
4 eggs
(sugar for sprinkling)
Mix all together and put in a buttered 13 x 9 pan.
Sprinkle top with sugar and cover with tin foil.
Bake at 350 for 30 minutes.
Then remove foil and bake for about 15-20 more minutes (until top golden brown and toothpick comes out clean).
Serve warm.
(note: I ended up only having a 9×9 and it did bake okay, but it took at least 20-30 more minutes to bake.)


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