This is the recipe for the Cornbread Casserole Aunt Rosemarie made for the family picnic 2002.

INGREDIENTS:

one small box of Jiffy cornbread mix
one 15 1/4 oz can of corn kernels
one 15 1/4 oz can of cream corn
one 8 oz container of sour cream
one stick of melted butter or margarine

DO NOT DRAIN CORN... mix all ingredients together...mix well.

Pour into 8 X 8 square pan which has been lightly sprayed with PAM or a like product.

Bake at 375 degrees for about 45 minutes or until toothpick inserted comes out dry.

Enjoy....Goes well with Charlene's chili or baked ham.