Just Baking

Of all the recipes I made last year, this one was my favorite. It is tangy and moist, sweet and flavorful. I make it at least once a month, whenever the craving hits. It hits often.

Cornbread Supreme

Makes one 9″ x 13″ pan

2 boxes Jiffy cornbread mix (7 1/2 oz. each)
16 oz. container sour cream
1 cup margarine or butter, melted
1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can cream-style corn
4 eggs, slightly beaten
2 cups shredded cheddar cheese (optional)

1. In a large bowl, combine cornbread mix, sour cream, butter, whole kernel corn, cream style corn, and eggs. Place in a lightly greased 9″ x 13″ baking dish and sprinkle with 2 cups shredded cheddar cheese. Bake at 350 degrees F for 45 to 50 minutes or until golden on top and cooked through.