Several years ago while visiting my best friend’s family in Connecticut, I was served this corn bread. It melted in my mouth. I asked what the recipe called for only to have the host state “you don’t want to know.” She was wrong – despite being a health nut, I did want to know, and I have made it many times since then (once it won second place at a chili cook-off!). I did make this a teeny, tiny bit healthier by eliminating one of the sticks of butter and adding light sour cream. I will be making this for several Thanksgiving events this fall.
1 stick unsalted butter
2 containers of cornbread mix
16 ounces sour cream
1 or 2 cans of corn (I used 1 here but have done 2 before for a crunchier taste)
Mix everything. Bake at 375 degrees until a fork comes out clean. Cool, then serve. Enjoy!