Cornbread Casserole

Andrea Hamilton

This recipe is the perfect complement to a summer barbecue!

1 ½ cups melted butter

6 eggs, beaten

3  (16 oz.) cans whole kernel corn, drained

3  (16 oz.) cans cream style corn

3 cups light sour cream

3 (9 oz.) pkgs, corn muffin mix  (I use Jiffy brand)

Combine all ingredients together in a large bowl, adding the muffin mix last. Pour into a greased
9 x 13 (or larger) baking dish.  Bake at 375 degrees for 35-40 minutes, or until lightly browned.