Sweet Cornbread Casserole
A pot of soup with this soft, sweet cornbread makes for a fall weekend that can’t be beat! 
Ingredients
- 1 stick butter
- 1 15 oz. can whole kernel corn, drained
- 1 15 oz. can cream corn
- 1 cup sour cream
- 3 Tbsp. sugar
- 1/2 tsp. salt
- 1 8 oz. box corn muffin mix
Directions
Preheat oven to 350. Place butter in an 8×8 or 9×9 baking dish and microwave to melt in the bottom of the pan.
In a mixing bowl, combine drained corn, cream corn, sour cream, sugar, salt, and corn muffin mix. Stir gently to combine and pour the mixture into your pan.
Bake at 350 for 35-40 minutes until the edges are golden brown and the center is set.
