Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (15 ounce) cream corn |
| 1 can | (15 ounce) kernal corn, drained |
| ¼ cup | Melted butter/margarine |
| 1 cup | Sour cream |
| 2 \N | Beaten eggs |
| 1 pinch | Salt |
| 1 \N | Box (8 1/2 ounce) Jiffy cornbread mix |
| 1 tablespoon | Or so sugar (To taste) |
(family has named it this because we don't know the real name!) Mix all together and put in a glass casserole dish (I have never tried anything other than glass) and bake one hour at 350 to 375 F.
Posted to EAT-L Digest 03 Oct 96 From: Dot & Tim McChesney <jrjet@...> Date: Fri, 4 Oct 1996 13:54:39 -0700