Have heard that called corn casserole, good stuff!It’s a box of jiffy corn muffin mix, a can of whole kernel corn drained, a can of cream style corn, a stick of butter and a cup of sour cream. Mix, bake 350 for 50-60 minutes. I like to add a can of drained rotel to it. Sometimes I’ll add some leftover cooked hamburger, about a cup I’d guess, usually whatever is leftover from tacos. Some people call it Mexican cornbread but the recipes I’ve seen for that include eggs and this doesn’t. It’s got a creamy texture, not cake texture.