The Best Cornbread

• 1/2 cup butter, melted
• 1 can (15.25 oz.) creamed corn
• 1 can (15.25 oz) whole kernel corn
• 1 Tbsp. sugar
• 2 - 8.5 oz. boxes Jiffy Corn Muffin Mix
• 1 cup sour cream

Preheat oven to 350⁰.

1. Melt the butter and add to a medium-sized bowl.
2. Drain the juice off of the whole kernel corn.
3. Add the can of creamed corn and whole kernel corn. Mix everything together.
4. Add both boxes of Jiffy Corn Muffin Mix and mix well.
5. Add the sugar and mix well. (optional)
6. Add the sour cream and mix well.
7. Pour into a greased 7" X 11" casserole dish.
8. Bake for 45-50 minutes until top is golden brown and the knife comes out mostly clean in the center.

*Can add 1/2 cup shredded cheese & 1 jalapeño, finely chopped. I have added this to only one half of the pan before.