It's no secret that I have all kinds of contempt for Sandra Lee. I won't go into my usual rant about how weird it is that her Chanel-quilted headband always matches her too-tight cashmere deep V-neck sweater, matches the drapes in her "kitchen," matches her potholders (oh wait, I just went into it!), because really, that just makes me sound like a jealous little you-know-what.
I will, however, say that as much as I am not fond of her, I do appreciate the philosophy of semi-homemade. Life moves pretty fast, and there are times when you just have to resort to using the $0.69 box of Jiffy cornbread mix because you don't have time to grow corn in your backyard, harvest the corn, shuck it, cut it, dry it, and do whatever else you're supposed to do to make cornmeal.
So I didn't actually even cheat. It wasn't like I was trying to make cornbread and had to use a mix out of convenience in the last minute. I actually have a recipe for this Sweet Corn Cake/Bread/Souffle/Thing (I'm not quite sure what it is, and have no idea from where I copied the recipe a bazillion years ago) that specifically calls for the boxed mix as one of the ingredients. When I make it, I almost feel a little dirty.
But only until it cools and I eat it.
Sweet Corn Cake/Bread/Souffle/Thing
Preheat oven to 350.
In a large bowl, stir together: ½ c melted butter, 2 lightly beaten eggs, 1 8.5 oz package of Jiffy cornbread mix, 1 can of whole kernel corn, 1 can of cream-style corn, and 1 c. sour cream.
Pour into a lightly greased 9x9" baking pan.
Bake for 45 minutes.
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