1 (7 oz.) box Jiffy cornbread mix
1/2 pint whipping cream
1 cup dairy sour cream
1/2 cup (1 stick) butter (melted)
1 tbsp. olive oil
3 tbsp. sugar
1 (15 oz.) can whole kernel corn (drained)
1 (15 oz.) can whole kernel corn (not drained)
1 cup shredded Monterrey Jack cheese
1/2 small onion, chopped
6 egg whites
salt and pepper, to taste
non-stick cooking spray (Pam)

Preheat oven to 350°F.

Using a spoon in large bowl mix Jiffy mix, whipping cream, dairy sour cream, butter, olive oil and sugar together. Add corn, cheese, onion and egg whites. Mix together until blended. Season with salt and pepper, to taste.

Prepare a 9x13-inch casserole dish with non-stick cooking spray (Pam). Pour into pan.

Bake at 350°F for 30 to 40 minutes.

Enjoy!

Submitted by: April Taylor