2 cans whole kernel (drained)
2 boxes of Jiffy cornbread mix
2 eggs
1 stick melted butter
16 oz sour cream
2 cups shredded cheese
1/4 tsp Tony Chachere's
salt and pepper to taste
Preheat the oven to 400° spray a large 9 x 13 Pyrex dish with olive oil spray. Beat 2 eggs add all ingredients but only use half of the cheese in the dish. Bake til almost done top with last cup shredded cheese. I always use Sharp. Check it for doneness when a butter knife comes out clean, but not dry. I cooked mine 20 or 30 minutes depends on your oven.
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