Corn Casserole
submitted by Carolyn Bunte Patel '98 of Atlanta, GA

1 box Jiffy corn bread mix
1 stick butter (melted)
1 small container of sour cream (8 oz)
1 can cream corn
1 can whole kernal corn (drain)
1/2 - 3/4 cup shredded cheddar cheese

Mix all of the ingredients together and pour into a greased casserole dish. Bake at 350 for 40-45 minutes. Just before it is done, sprinkle some cheddar cheese on top and bake 5 more minutes until melted. This is always a hit.....enjoy and War Eagle!