Janet Read lives in Woodstock, Ga., but she grew up in St. Joseph and was kind enough to send me this recipe for my Heaping Harvest of Recipes series.
"This recipe was given to me by my aunt, Jane Dowling, who lives in Okeechobee, Fla., but grew up in St. Joe also," Janet wrote. " She made this when I visited her for Thanksgiving in the late '80s."
Janet's sons love this dish, and request it for Thanksgiving, Christmas, Easter and other times during the year, Janet said.
"The leftovers are also delicious when reheated in the microwave," she wrote. "I have shared this recipe with friends throughout the U.S. and everyone agrees it is an awesome side dish.
1 can (15.25 ounces) whole-kernel corn, about 3/4 drained
1 can (14.75 ounces) creamed corn
1 box (8.5 ounces) Jiffy corn muffin mix
1 stick margarine, melted
8 to 10 ounces of sour cream
Combine all ingredients and pour into a 9x13 baking dish. Bake at 350 degrees for 30 minutes. The top will look like cornbread when done.
If multiple items are in the oven, this usually takes a little longer. To determine if it is done, Janet jiggles the pan. If the center still moves, it needs to cook a little longer.