1 (6 oz.) box jiffy corn bread mix
1 egg
1 (8 oz.) tub dairy sour cream
1/2 cup (1 stick) butter, melted
1 (15 oz.) can cream style corn

Preheat oven to 350°F. Grease 2-quart baking dish.

In bowl, lightly mix egg with fork or whisk, add Jiffy mix, melted butter, dairy sour cream and cream corn. Pour into prepared baking dish.

Bake at 350°F for 30 minutes or until done.

Variation: I've also mixed 1/2 of the cream corn with regular whole kernel corn (drained).

Submitted by: Gayle Henning