depends on where you’re from.
I always called this corn pudding but found out that up north it’s called cornbread casserole.
I fell in love with this the first time I had it at a place called voodoo bar b q back home. I used to order extra to take home. The kicker is that it’s so simple to make that it’s frightening ..
This is the recipe for a single batch, for big family gatherings I double it.
1 pack jiffy cornbread mix
1 can cream corn
1 can sweat corn
8oz(1cup) of sour cream
1 stick melted butter
1 egg— for a double batch I use three eggs
Combine all
Ingredients in a bowl until smooth then backs at 375 for 45 minutes.
It’s that simple!!!!!
Little trick- if you like spicy add in a a diced jalapeño.