Cornbread from Louise Duffield

2 boxes Jiffy cornbread mix*
1/2 c sugar
8 oz sour cream
4 eggs
1 can drained whole kernel corn
1 can creamed corn

1 T chopped green chilis

• Mix dry ingredients.
• Add wet ingredients and stir.
• Pour into well-greased pan (9"x9" or 9"x12").
• Bake in 350 degree oven.
• Check after 40-45 minutes. It may take as much as 60 minutes, depending on the oven, for the edges to pull away from the pan and the center to be "firm."

This cornbread is actually better on the second day, warmed of course!

*If you don't have the mix, George says to substitute
1 c flour
1-1/4 c corn meal
1/4 c additional sugar
1/2 t salt
1/2 t soda
1 t baking powder
1/4 c Crisco or butter