iowan-approved cornbread

ingredients
all
1 small whole kernel corn
drained
1 small creamed corn
1 cup light sour cream
1 stick softened butter
2 whole eggs
8 1/2 oz jiffy cornbread mix
one box
As a child of the Midwest I prefer to obtain 99% of my daily caloric value from corn. This cornbread goes great with just about everything.
1
Mix together the kernel corn, creamed corn, sour cream, softened butter, and eggs.
2
Fold in the Jiffy cornbread mix.
3
Bake at 350°F for approximately 1 hour in a lightly greased 9 x 13 pan.