And while I generally eschew packaged food, I make an exception for Jiffy. And you will too, once you read about it here.
It is a tradition, and also very, very easy and universally loved by all who try it. The sour cream eliminate the dryness that is too common in cornbread, and the two types of canned corn add sweetness and texture.
Every year that I make this, I frantically call my cousin Debbie for the recipe, usually on Thanksgiving morning. (Apparently I collect the vintage recipes of other families, but not my own).
The mise en place is below.
Put the batter together.
Pour in a baking dish.
Bake and enjoy. This recipe makes a lot -- the casserole is so rich that you can serve rather small pieces.
1 pkg. "JIFFY" Corn Muffin Mix