Cornbake

• 1 box (8.5 Oz. Size) Jiffy Corn Muffin Mix
• 1 teaspoon Kosher Salt, Plus More For Sprinkling Over Top Before Eating
• 2 cups Cooked Sweet Corn Kernels Cut From The Cob (or Substitute One 14 Oz. Can Whole Kernel Corn, Drained For The 2 Cups Fresh If Desired)
• 1 can (14 Oz. Size) Cream Corn
• 1/2 cups Butter, Melted
• 1 cup Sour Cream
• 1 whole Large Egg (slightly Beaten)
• 1/4 cups Honey, Optional, If You Like Sweeter Cornbread (I Vary This Quantity Or Completely Omit, Depending On My Mood!)
• Chopped Or Sliced Jalapeno Pepper (optional)

1. Preheat oven to 375u0b0F. Spray a 10" cast iron skillet with cooking spray and set aside. You could also use a 9"x12" baking dish, or something of similar size. Stoneware works well.
2. In a medium bowl, stir together the corn muffin mix, salt, both corns, butter, sour cream, egg and honey. Pour the mixture into the prepared skillet, smoothing out the top.
3. Bake for 45 minutes, or until set and golden brown. Serve hot with a little sprinkle of coarse salt over the top.
4. If you like a little heat to your cornbread, add some chopped jalapenos to the batter or add jalapeno slices to the top of the batter once it has been poured into the skillet.
5. And if you like even more sweetness, drizzle a bit of honey over your serving and finish with a little sprinkle of coarse salt. A scoop of ice cream makes this a delicious dessert!
6. Source: Adapted from Kristi Pickert's recipe box, a recipe she got from her mom who got it from a co-worker. Whew! Dontcha just love the shared recipe trail?!

mix, kosher salt, cob, butter, sour cream, egg, honey, pepper

Taken from tastykitchen.com/recipes/breads/cornbake/ (may not work)