We have always referred to this as Corn Casserole, but feel free to jazz up the name. 1 can regular corn 1 can cream style corn 1 package of Jiffy cornbread mix 1 stick of butter (oh yeah!) 8 ounces of sour cream 1/4 cup of milk 1 egg Drain the regular corn. Melt the butter. Combine all the ingredients into a large mixing bowl and mix well. Grease a glass baking dish (8 x 11 or 9 x 13) and add the mixture to it. Bake at 350 degrees for 45 - 60 minutes or until the top begins to split and brown just a bit. This is a "cakey" type of dish that goes really well with chicken. And it is one of those rare dishes where it tastes better the next day with leftovers! I just finished reading the Sourcream Cornbread thread when I thought I would post this. I have never made this in a skillet, but what the hell. Give it a shot and tell me how it comes out! You will probably need at least a 14 inch skillet though to hold all the stuff.