Corn Bread

This is the moistest, melt-in-your-mouth corn bread recipe I've ever tasted. Alinda P. (adapted from Dee R.) made it for one of our "Home Group" get-togethers, and graciously passed it on. It makes a large pan, so is perfect for large gatherings, or pot luck dinners.

3 boxes Jiffy Corn Bread Mix
3 eggs
1 C sour cream
1 can cream style corn
1 can regular corn (no need to drain)
1 stick butter (softened)

Blend all with mixer and bake in greased 9x13 pan. Bake 30-40 minutes at 350F.

(cut into 15 servings, each piece = 5 WW Points Plus)