1 8 oz. sour cream
1 can cream-style corn
1 pkg. Birdseye frozen corn (16 oz., yellow & white)
1/2 cup melted butter (cooled)
1 large egg
1/2 tsp. salt
2 fresh jalapeños, finely chopped and seeded
1 pkg. corn bread mix (8.5 oz.)
Combine sour cream and egg. Mix in melted butter. Add rest of ingredients and mix. Pour into greased 8″x8″ pan. Bake at 350º for 35-40 minutes.
Mmmm…
Could you get the recipe for the summer squash casserole that your brother brought?