03/16/08

• 1 can (17 oz) whole kernel corn, drained

• 1 can (17 oz) cream style corn

• 1/2 stick melted butter

• 1 carton (8oz) sour cream

• 1 pk. Jiffy cornbread

• 1 cup grated cheddar cheese

• jalapenos if desired

Mix together all ingredients except cheese. Bake in a 13x9x2 inch pan for fifteen minutes at 325* Sprinkle cheese on top and bake until firm (about 30 to 40 minutes). Source: Graciela Lugo.