This recipe, from suppermomma5 at Just a Pinch Recipe Club, is going to be one of our new Thanksgiving traditions. I may have baked it too long because we can eat it with our fingers like corn bread. John likes it that way, so I'm fine with that. It is easy to make and great to eat!
1 can(s) regular sized can of creamed corn, undrained
1 can(s) regular sized can of corn, drained
1 box Jiffy cornbread mix or use following substitution
2 large eggs
1 stick butter, melted
2 to 3 c shredded cheddar cheese
1 c sour cream
2/3 c flour
1/4 tsp salt
1 Tbsp baking powder
3 Tbsp sugar
1/2 c cornmeal
1 Combine all but half of the cheese in a bowl.
2 Pour into a large, greased 13x9 baking dish.
3 Bake at 350' until center is set & casserole is slightly golden, 35-40 minutes.
4 Sprinkle with remaining cheese & bake 5-10 more minutes.