Creamy Corn Casserole

This is an interesting mix of cornbread and spoonbread. VERY moist, not at all like cornbread, and yet: definitely has a taste LIKE cornbread. OK. I don't know how to explain it. All you have to know is that it is good, right?

I'll never forget: (uh oh, MEMORY ALERT!): It was our first year of marriage. I was a new wifey and had a new home to call my own. If it was nice, it was all me. If it was awful, it was all my fault. I chose to make it nice, although marrying an obsessive compulsive clean guy sorta forced me into that box.

I married not knowing a LICK about cooking. In fact, as a joke, I was gifted an egg boiler thingy because I didn't know how to hardcook eggs. Yeah. Come to think of it, maybe it WASN'T a joke...

Well, had had a few run-in's with food flops (like, every night) but I was determined to fulfill all my womanly roles, and one of them was entertaining. I invited my parents' over for supper, and then worked tirelessly to find some good (infallible) recipes. I cooked, I cleaned, I primped and primed. We sat down to eat after I spent a good portion of time fluttering about the kitchen and on the menu was....THIS. I don't remember what ELSE there was (I mean, sheesh. It WAS six years ago!) but that isn't important anyway. The fact that I remember THIS just goes to show you how...memorable a dish it is.

We sat. We ate. We visited. And then. Moment of truth: I got up to go refill something and as I stepped into the kitchen I heard Dad quietly say something to my mother.

My Dad, southern boy born and raised, said "Now THAT is what cornbread is supposed to taste like!"

No. He didn't say it to ME---that is what made it so special. Because anyone can say "Oh, this is DELICIOUS" out of kindness for your hospitality. And if anyone is going to conveniently and extravagently exaggerate, it will be your dear Dad. The fact that he said it to Mom out of admiration and not to make me feel good was what...made me feel good!

I walked back to my seat just a wee bit puffed up, sat just a wee bit taller, and smiled just a wee bit bigger. A "SCORE" was just what I had been needing after so many strike-outs.

It has been a delicious standby ever since.

• 1/2 cup butter, melted
• 2 eggs, beaten
• 1 T. sugar
  
• 1 (8.5 ounce) package dry corn bread mix
• 1 (15 ounce) can whole kernel corn, drained
• 1 (14.75 ounce) can creamed corn
• 1 cup sour cream

1. Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
2. In a medium bowl, combine all ingredients. If you really like sugar, you can sprinkle a wee bit on top too. That is one of my secret tricks. But keep it a secret, will ya?!?
   
3. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

This is EXCELLENT served with chili, soups, or beef cuts. I usually make it with a meat the first night, and then crumble it on the bottom of our bowls and ladle chili on top. yum.