Swiss cheese cornbread

Yield: 12 Servings

Measure Ingredient
2 Eggs; beaten
1 pack Corn muffin mix (7-1/2 oz)
1 can Cream-style corn (8-3/4 oz)
1 can Whole kernel corn (7oz)
8 ounces Sour cream
½ cup Butter (or marg.); melted
1 cup Swiss cheese; shredded

Drain whole kernel corn well. Combine all ingredients except cheese in a medium mixing bow; mix well. Pour into a lightly greased 12x7-1/2x1-1/2inch baking pan. Bake at 350 degrees for 35 minutes.

Sprinkle cheese over top; bake an additional 10 to 15 minutes.

SOURCE: Southern Living Magazine, September 1979. Typed for you by Nancy Coleman

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