1/2 cup butter, softened
1 cup sour cream
1 1/2 cup frozen corn
1 (20 ounce) package Southern style cream corn, yellow or white. This product can be found in the frozen vegetable section of your favorite grocery store.
1 (9-ounce) package cornbread mix
3/4 cup chopped bacon pieces
Salt & Pepper to taste
Preheat oven to 375 degrees. Mix butter, sour cream, and egg. Stir in the different corns. Stir in dry cornbread mix. In a well-greased casserole dish, sprinkle chopped bacon and spoon mixture on top. Bake for 1 hour or until golden brown on top.
"Although the days are long gone now, my grandmother use to fry fresh corn in bacon drippings in her favorite black iron skillet. It was a staple at holidays and first Sundays. This rendition mimics hers a lot. The smokiness of the bacon and the stickiness of the frozen cream-style corn give the look and taste of that fried corn I remember so well."