Submitted by Karen Dupaix
This casserole was a big hit at our Master Gardeners socials when I lived in Tooele. It goes well with ham or roast.
1/2 cup margarine
17-oz. can whole corn with liquid
17-oz. can creamed corn
8 1/2-oz. box Jiffy cornbread mix
2 eggs, slightly beaten
1 cup sour cream
pinch of each: salt, pepper, sugar
1 cup sharp cheddar cheese
Melt margarine in 9" x 13" baking dish. Add all corn and cornbread mix; gently mix with fork. Add eggs; mix with fork. Drop sour cream by tablespoons in different areas on top of corn mixture; fold in gently. Add seasonings. Sprinkle with cheddar cheese. Put in preheated oven and bake at 350 degrees F. for 20 to 30 minutes, or until mixture is firm. Cool slightly before cutting into squares. Serves 12.