3 tablespoons butter
8 cups dry cornbread
1/2 cup sliced ripe olives
1/2 cup chopped onion
1 (12 ounce) container sour cream
1 (4 ounce) can yellow squash, drained
2 (28 ounce) cans cream-style corn
2 cups shredded Cheddar cheese
1 (16 ounce) can sweet pickle relish
1 teaspoon Worcestershire sauce
1 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C).
Stir butter, olives and onion into cornbread. Mix together. Arrange cornbread squares in the bottom of an ungreased 9x13 inch baking dish.
Bake in preheated oven for 45 minutes, or until lightly browned and bubbly.
In a large bowl, mix cream-style corn, cheese, Cheddar cheese and sweet pickle relish.
Bake uncovered for 20 minutes. While cornbread