No Low fat/sugar free substitutions 2 sticks butter 1 cup white sugar 1 can evaporated milk 4 eggs 16 OZ sour cream (1 tub) 1 package each – Marie Calender’s corn bread mix and Krusteaz corn bread mix 2 cans whole kernel corn drained 2 cans cream style corn.  See below for dip ingredients.

To prepare: Soften butter, mix sugar in until syrup like then add everything else one at a time in the order listed above – while hand mixing. Mix until somewhat like a brownie mix – a little softer than brownie mix. Pour into two 9X13 greased pan. Pre-heat oven at 325 – cook for 50-60 minutes or until set and lightly browned.

For corn bread dip: mix some whipped salted butter and add honey until it is sweet & buttery enough for you.

For chili dipping corn bread: Reduce the above ingredients to 1 can whole kernel corn & 1 can cream style corn. But you can keep it at 2 cans each if you want your cornbread packed and filling. This recipe is very forgiving… just have fun with it. To the batter, add 1/2 cup red pimento, 1/2 cup green chili (Ortega mild), 1/2 cup chopped yellow cheddar (to the size of half a raisin). mix all by hand. Cooking time may be 55-65 minutes. Right before serving, sprinkle some finely grated cheddar on top, put back in oven until cheese is slightly browned & melted.