Creamed Corn Bread

Yield: 4 to 6 servings

Ingredients

• 3 tablespoons extra-virgin olive oil, + a little extra
• 1 (8 ounce) can creamed corn
• 1 (8 ounce) can whole kernel corn, drained
• 1 cup sour cream
• 1 (8.5 ounce) package corn bread-muffin mix
• 2 eggs, beaten

Instructions

1. Heat oven to 350 degrees F. Oil an 8 inch square pan with a little olive oil.
2. Mix the 3 tablespoons olive oil and remaining ingredients together, and pour into prepared pan.
3. Bake for about 35 minutes, until the top is golden and a wooden pick comes out clean.