1 tablespoon vegetable shortening (to grease the pan)

81/2-ounce box Jiffy corn bread mix

1 cup sour cream (plus additional for garnish)

1 stick unsalted butter, softened

2 eggs

83/4-ounce can kernel corn, drained

81/4-ounce can creamed corn

Corn salsa (recipe follows)

Preheat oven to 350 degrees. Grease the bottom and sides of a 10-inch cast-iron skillet with the shortening. In a large bowl using an electric mixer on medium speed, combine the corn bread mix, sour cream, butter and eggs until blended, about 30 seconds. Using a spatula or wooden spoon, stir in the drained corn kernels and creamed corn until well blended.

Pour the mixture into the greased skillet and bake 40 to 45 minutes, or until the corn bread is golden brown and a toothpick inserted in the middle comes out clean. Serve slices with a dollop of sour cream and a tablespoon of corn salsa. Serves 8 to 10.

Per serving (based on 10): 288 calories, 4 gm protein, 25 gm carbohydrates, 10 gm fat, 78 mg cholesterol, 10 gm saturated fat, 456 mg sodium, 2 gm dietary fiber

Corn Salsa

2 cups frozen corn kernels, thawed

1/3 cup chopped red onion

1/4 cup seeded chopped red bell pepper

3 tablespoons chopped fresh cilantro

1/2 tomato, seeded and chopped

2 tablespoons (about one large) seeded and finely chopped jalapeno

1/4 teaspoon salt

Juice of one lime

In a large bowl, combine all ingredients using a wooden spoon or spatula. Serves 8 to 10.

Per serving (based on 10): 34 calories, 1 gm protein, 8 gm carbohydrates, 0 gm fat, 0 mg cholesterol, 0 gm saturated fat, 60 mg sodium, 1 gm dietary fiber