Southern Corn Casserole

This was always on the table at my husband, Jonathan's, Thanksgiving dinners, so I decided to add it to my repertoire, and I often serve it with my chili.

Southern Corn Casserole

1 can (16 oz) cream corn

1 can (16 oz) whole kernel corn

1 box Jiffy cornbread mix

1 1/2 sticks margarine, melted

2 eggs

1 tsp. sugar

8 oz sour cream

8 oz mozzarella cheese

All mixing is done by hand. Open and drain whole kernel corn and pour into a mixing bowl. Add cream corn and sour cream. Slightly beat eggs and add to mixture. Add melted margarine. Add sugar and cornbread. Mix well.

Pour into ungreased 9-by-13-inch baking dish. Bake at 350 degrees for 45 to 50 minutes. Add cheese on top the last 15 minutes.

Recipe courtesy of Vicki Jenkins