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Extra Creamy cornbread

Anonymous 2-11-2005

4 eggs, beaten

One 16-ounce can of kernel corn, drained

One 16-ounce can of creamed corn

Two 8-ounce boxes of corn muffin mix (Jiffy is great)

One pint sour cream

Two sticks of butter or margarine, melted

Mix all ingredients thoroughly and pour into a 10 by 13-inch greased

baking pan. Bake at 350 degrees 30 to 40 minutes or until

golden brown on top. Let cool and slice into squares or triangles. Can be

refrigerated and re-heated. Serve warm.

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