This recipe is supposed to simulate the wonderful side dish at Lee Roy Selmon's in Tampa. It would make an excellent addition to the Thanksgiving spread, and is very simple to make. Another version that I have used is also excellent.
Cornbread Casserole
2 eggs, slightly beaten
1 cup sour cream
1 -17 oz can of cream style corn
1 -17 oz can of whole kernel corn, drained
4 oz ( ½ cup) melted butter (Plus a little for the casserole dish)
½ cup granulated sugar
Pinch of salt
1 or 2 Tablespoons of your favorite hot sauce
1- 8.5 oz package Jiffy Corn Muffin mix
Butter a 2 qt casserole dish and set aside. In a mixing bowl, combine the first 8 ingredients. Sprinkle the Jiffy mix over the combined ingredients and fold in with a spatula. Do not beat the mixture. Bake at 350 degrees for approximately 50 minutes or until a toothpick inserted into the center comes out clean. Allow casserole to rest 10 minutes before serving.
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