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