After last week's discussions about a recipe posted by someone called
kozzak, I shopped for ingredients for a recipe I found online. Here's
my adaptation (minor) of the one I found; pictures and details are on my
website, like in sig line below.

Creamed Cornbread

Adapted from http://www.food.com/recipe/creamed-cornbread-108030
Serving Size: 16

1 14-16 ounce can cream style corn (Did you know that a 16-ounce can of
vegetables now weighs 14.75 ounces?* Harrumpphh!)
1 14-16 can whole kernel corn
1/2 cup butter, melted
1 (8 ounce) carton sour cream (Daisy brand is real sour cream ‹ look at
the ingredients on it and compare them to what¹s in most other brands.)
2 eggs, beaten
1 package Jiffy corn muffin mix

Mix ingredients and add dry Jiffy mix last.

Spray 9x13 inch pan with a cooking spray. (I used a 9" square pan; the
9x13 inch pan just sounded too big to me.)

Bake 350° F. for 45-50 minutes.

I put it together in a 2-quart Pyrex mixing pitcher, poured it into a
sprayed 9" square pan and baked it, uncovered, for a total of about 50
minutes, I think.* At 30 minutes, the middle was still way wet; at 45
minutes it was just about right, I guess.* Having never had it before, I
was only guessing at how I would deem it done.*

I like it.
--
Barb,
Creamed Cornbread, June 13, 2011; http://web.me.com/barbschaller