This recipe, which I got from my nephew Zeke, is very similar to the sweet Mexican cornbread served in some Mexican restaurants. It is perfect with a bowl of chili, or an enchilada casserole!
1 15-oz can corn, drained
1 15-oz can creamed corn
1 pkg Jiffy corn muffin mix
1 8-oz pkg cream cheese, softened
1 stick butter, softened
Mix all ingredients, and pour into a greased casserole dish. Bake at 375 for 45 minutes, or until golden-brown.