This has corn muffins/bread in it and is very buttery tasting. Perhaps it's what you are looking for.

LUBY'S SPANISH INDIAN BAKED CORN

1/4 lb bacon, chopped into 1/2-in pieces
1/3 cup onion, diced
1/3 cup celery, diced
1/3 cup green bell pepper, cored, seeded, and diced
1/4 lb (1/2 cup) butter, plus 2 tbsp butter, melted, divided use
1 can cream-style corn
1 can whole kernel corn, drained
1/4 cup milk
2 tbsp jalapenos, diced
2 tbsp pimentos, diced
1 tbsp sugar
1 tsp salt
2 cups corn bread muffins, crumbled, divided use

Preheat oven to 350 degrees F.

In a large skillet over medium heat, cook the bacon until crisp. Add the onion, celery, and bell pepper. Saute for 2 minutes until low heat. Set aside.

In a medium-size pan, melt the 1/4 pound of butter. Add both cans of corn, milk, jalapenos, pimentos, sugar, and salt. Heat the mixture over low heat.

Add the bacon-vegetable mixture and 1 cup of the corn bread muffin crumbs to the corn mixture. Heat well, stirring frequently. Transfer the mixture to an 8-inch square by 1 1/2-inch deep pan.

Moisten the remaining corn bread muffin crumbs with the remaining butter and sprinkle on top of the corn mixture.

Bake in a preheated, 350 degree F. oven until the crumbs are light brown.

Servings: 8