By Sharon Fox
1 can (16oz.) creamed corn
1 can whole kernel corn
1 stick melted butter
8 oz. sour cream
1 box (8 1/2 oz.) Jiffy Cornbread mix
1 1/2 cups shredded mild cheddar (or Pepper Jack)
1/4 cup chives, finely chopped
Salt and pepper to taste
1-2 Tbsp. sugar, optional
Preheat oven to 350 degrees. Grease a 9x13" baking pan. In a large bowl, beat the eggs until fluffy. Add corn, butter, sour cream, and mix well. Fold in the Jiffy mix, cheese, and chives. Add a little salt and pepper along with the sugar, if using. Pour into prepared baking dish and smooth the top. Bake for 30-35 minutes, or until puffed and golden. Center should be firm. Serve immediately. Makes 8-10 servings.
Sharon Fox is the author of COMFORT FOOD FOR THE MIND, BODY, AND SOUL and she has a series of eBooks for Kindle. She's also Food Editor for several online magazines and host of a new TV show based in Atlanta, GA "The
Healthy Living Show". Please log on to www.tncp.net or www.elementsofanewday.com for more recipes.
This was printed in the June 29 - July 14, 2014.