- 1 large egg, beaten
- 1 cup sour cream
- 1 package (8-1/2 ounces) cornbread mix
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cans (16 ounces each) whole kernel corn, drained
- In a bowl, combine egg and sour cream; stir in cornbread mix, salt and pepper. Add corn; mix well. Pour into a greased 11x7-in. baking pan. Bake, uncovered, at 400° for 25-30 minutes or till golden.