Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Box Jiffy Yellow Cornbread mix |
| 1 small | Can creamed corn |
| 1 \N | Egg |
| 1 cup | Cheddar cheese; shredded |
| 1 large | Onion; cut in thin strips |
| 1 cup | Sour cream |
Connie Young
In a cast iron skillet, or oven proof skillet saute the onion. Remove onions from pan. Mix together cornbread, egg and corn. Spread ½ mixture in the skillet. Top with onions, then spread on sour cream. Top with remaining cornbread mixture. Sprinkle with cheese. Bake at 350 for 1 hour.
Slice in wedges and serve.
Variations: You may add green pepper or your favorite veggies, or hamburger, bacon or ham. Also, some salsa would give it a Mexican flare.
Posted to recipelu-digest Volume 01 Number 504 by Queenliest <Queenliest@...> on Jan 12, 1998