Corn pie (aka cowboy cornbread)

Yield: 1 Servings

Measure Ingredient
2 \N Eggs; well-beaten
1 pack Jiffy corn muffin mix
1 can (14.75-oz) cream-style corn
1 can (15.5-oz) whole corn (do not drain)
8 ounces Sour cream
1 tablespoon Sugar
2 \N Sticks melted; cooled butter
\N \N Salt and pepper; to taste

Mix all ingredients together and pour in a 13½ x 9 ½-inch pan. Bake at 350 degrees for 45 minutes.

Source "Nothing makes a soup moment like a rainy day" By ANN BURGER, Post and Courier Food Editor, Sun, 08-Feb-1998.

Notes: Mara Reynolds of Mount Pleasant says the recipe was "passed down, or I guess passed up, by my granddaughter," Tracy Jones of Mount Pleasant.

"It's a real crowd-pleaser," Mara says. The recipe has a different name but it sounds like Cowboy Cornbread.

Recipe by: Jones and Reynolds and family Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 08, 1998

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