1/2 c. butter
1/2 c. chopped onion
1/2 c. chopped celery
1 can undrained corn
1 can creamed corn
1 box Jiffy cornbread
2 eggs
8 oz. sour cream
1 cup shredded cheddar
sugar

Sauté onion and celery in butter. Mix eggs and Jiffy, add corns, onion and celery. Pour into greased casserole dish. Top with sour cream dollops, sprinkle lightly with sugar and the cheese.

Bake at 400°F for 30 minutes.

Submitted by: Cheryl Cassidy (I rec'd from Shelly Wright)