Creamed Corn Casserole

 "I have made this a few times over the past few years, but I don't remember where I got the recipe.  The original recipe calls for Jiffy corn muffin mix, but today I made it with corn meal and other extra ingredients which I assumed were the equivalent of Jiffy."

INGREDIENTS:
1 c. corn meal (I use Hodgson Mill)
1/4 c. white sugar
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 eggs beaten
1 c. sour cream
1 can corn, drained
1 can creamed corn

DIRECTIONS:

Preheat oven to 350 degrees F.  Mix all ingredients in large bowl.  Pour into greased 9x9 inch baking dish.  Bake for 45-50 minutes or until middle of casserole is set (not jiggly).  Serve with honey drizzled over if desired.
Serves 6-8