First time I had this dish was at Sunday Brunch with my family when I was 14 on vacation in California. It has been a favorite of mine ever since. This goes great with Mexican or Southwestern dishes.
INGREDIENTS
1 Cup melted salted butter
4 beaten eggs
½ cup honey
2 boxes of Jiffy Corn Bread Mix
2 (14.75 ounce) cans creamed corn
2 (15 ounce) cans drained kernel sweet corn
2 Cups full fat sour cream
DIRECTIONS
Preheat oven to 350° and prepare a 9x13 inch baking dish.
In a good size mixing bowl throughly combine all ingredients until moist and mixed.
Spread mixture into prepared dish for baking.
Place in preheated oven and bake for 55-60 minutes, or until golden brown.
Pull from oven and let cool 5 minutes before serving.
Consider mixing in a cup of shredded chedder, or some sliced jalapeños to elevate the flavor. You can skip the honey if you prefer not to us it as well. Quick, easy, and tasty... great dish for your next potluck.