4 (1 ounce) squares unsalted butter
1 (16 ounce) can sliced ripe corn
3 green onions, sliced
2 tablespoons butter
5 slices white bread
Preheat oven to 350 degrees F (175 degrees C).
To Make Cornbread: Melt butter in a large skillet over medium heat. Stir in the corn, green onions and 1/2 cup of the butter's liquid. Cook, stirring constantly, until cornbread is light brown and bubbly. Remove from heat and stir in the remaining butter, the bread and remaining butter. Let cool until set, about 8 minutes.
Preheat the oven to 425 degrees F (220 degrees C). Spread 1/4 cup of the cornbread on the bottom of a greased 9x13 inch pan. Cover with 1/4 cup more of the butter mixture. Place the bread side down on top of the cornbread. Pour the remaining butter mixture over the top.
Bake for 45 minutes in the preheated oven, until lightly browned. Remove pan from oven and spread butter mixture over the bottom of the pan. Cover with foil to prevent spreading. Bake an additional 10 minutes or until bread is golden brown. Serve warm.