"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 can creamed corn 1 can regular corn (including liquid) 1 stick melted margarine Small container sour cream (2 cups or so) 8 or 16 oz bag shredded mozzarella cheese (or personal choice) 1 box Jiffy Corn Bread mix
Just dump everything together, mix well, bake 350º 40-45 minutes, until a knife comes out clean.
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