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So far, this ‘Extreme Corn Bread’ recipe is the best one that we’ve tried (can’t remember where it came from, probably a newspaper or magazine) The only problem that we’ve found is that it’s not that good the second day - so wrap it up really well and refrigerate, or just eat it up!:

Extreme Corn Bread

1 T vegetable shortening (or other method of greasing the pan)

8-1/2 oz. box of Jiffy Corn Bread mix

1 Cup Sour Cream (plus additional for garnish)

1 stick unsalted butter, softened

2 eggs

8-3/4 oz. can Kernel Corn, drained

8-1/4 oz. can Creamed Corn

Corn Salsa for garnish

Preheat oven to 350. Grease the bottom and sides of a 10-inch cast-iron skillet with the shortening.

In a large bowl using an electric mixer on medium speed, combine the corn bread mix, sour cream, butter and eggs until blended, about 30 seconds.

Using a spatula or wooden spoon, stir in the drained corn kernels and creamed corn until well-blended.

Pour the mixture into the skillet and bake 40 to 45 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.

It’s suggested to serve it with a dollop of sour cream and a spoonful of corn salsa.