Annette's Cornbread Cake

• 1 cup butter, separated (2 sticks - 1/2 cup each)
• 2 (8 1/2 ounce) boxes cornbread mix (Jiffy preferably)
• 2 tablespoons sour cream
• 1 egg
• 1 (15 1/4 ounce) can whole kernel corn, drained (I prefer shoepeg myself)
• 1 (14 3/4 ounce) can creamed corn

1. Preheat oven to 400 degrees F.
2. In 9x13 baking pan, put one sliced stick (1/2 cup) of butter.
3. Allow to melt in oven while mixing other ingredients.
4. Melt other stick (1/2 cup) butter to use in batter.
5. In large bowl combine the remaining ingredients until a batter is formed.
6. Pour into the buttered 9x13 pan.
7. Bake at 400F for approximately 40+ minutes.
8. Toothpick will come out fairly clean and middle should not jiggle.
9. Serve and enjoy!

butter, cornbread mix, sour cream, egg, whole kernel corn, corn

Taken from www.food.com/recipe/annettes-cornbread-quot-cake-quot-504453 (may not work)