1 c sour cream or yogurt (use the full fat version)
1 can (15 or so oz) whole kernel corn, drained
1 can (14 or so oz) creamed corn
1/2 cup melted butter
1 tsp chili powder (optional)
1 8 oz pkg of corn muffin mix (this is the shortcut version, you can also start from scratch)
1/4 tsp paprika
Combine first 6 ingredients in a large bowl. Stir in corn bread mix until wet, don't overmix. Pour into a greased 3 qt baking dish. Sprinkle with paprika.
Bake at 350 for 45 minutes, or until knife inserted in center comes out dry.
Serves 12. We served it with the Tuscan Scrambled Eggs. Goes well with almost any egg dish, bbq, etc.
Sorry, no photos, Rock ate all the leftovers before I had a chance to get the camera!
White Cedar Inn Bed and Breakfast 178 Main St Freeport, Maine 04032