1 stick of butter, melted 1 (15 ounce) can whole kernel corn, not drained 1 small can creamed corn 2 packages jiffy cornbread mix 8 ounces sour cream 2 eggs Directions Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour. I looked at a lot of recipes to try and figure out "Becky's" exact recipe. I am still unsure that this is the correct amounts, but I don't really think you can go wrong with these ingredients! This recipe says to cook it for 1 hour... I would check it at 45 minutes. Enjoy!

Reviewed On: Dec. 8, 2009

Very good! I doubled the recipe and added velveeta cheese and more dry mustard than it called for.

Reviewed On: Dec. 8, 2009

absolutely delicious! added bacon, red onion, and used ranch instead of blue cheese. used monterrey jacka and cheddar cheese.

Reviewed On: Mar. 15, 2009