I've modified the various recipes you see in cookbooks or on the back of the Jilly corn muffin mix box because... well, mine's the best.... I like my cornbread a little sweet (so I add sugar)... And I've added chicken to to the recipe, so now the whole thing is DINNER IN ONE DISH!

Main Course:

Doreen's Chicken Cornbread Casserole

1 regular size can whole kernel corn, drained
1 regular size can creamed corn
1/4 c. white sugar
2 boxes Jiffy corn muffin mix
1 container sour cream - 16 oz.
1-2 cans (6 oz.) chicken meat, drained (or use leftover boneless, skinless chicken)

Preheat oven to 350°F.

Mix all ingredients. Bake in casserole dish or 9"x13" baking dish for about 40 minutes or until fully cooked in center (Stick a knife in it & make sure it comes out clean and not gooky).

This makes a great side dish for office Thanksgiving buffets and it's inexpensive to make.