A number of years ago whilst going to my best friend’s family in Connecticut, I was served this corn bread.  It melted in my mouth.  I asked what the recipe known as for only to have the host state “you do not want to know.”  She was wrong – regardless of currently being a overall health nut, I did want to know, and I have created it several occasions since then (after it won second area at a chili cook-off!).  I did make this a teeny, small bit healthier by eliminating a single of the sticks of butter and incorporating light sour cream.  I will be producing this for many Thanksgiving occasions this fall.
one stick unsalted butter
two containers of cornbread combine
16 ounces sour cream
one or two cans of corn (I used 1 right here but have done 2 before for a crunchier taste)
Mix every little thing.  Bake at 375 degrees till a fork comes out clean.  Cool, then serve.  Enjoy!