2 cups sour cream
1 large egg
½ cup lightly salted butter
2 (8-oz.ea.) pkgs. corn bread mix
1 (15-oz.) can crushed pineapple, drained
Grease a 2-quart casserole. Heat oven to 400 degrees. Put sour cream into a large bowl; beat in egg and stir in melted butter. Add corn bread nix and pineapple; mix lightly until just blended. Turn into prepared casserole. Put casserole in oven, and reduce heat to 350 degrees. Bake 65 to 70 minutes, until golden-brown and puffed. Serve hot from casserole.
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