| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | Eggs, well-beaten | |
| 1 | Jiffy corn muffin mix | |
| 1 | 14.75-oz cream-style corn | |
| 1 | 15.5-oz whole corn do not | |
| drain | ||
| 8 | oz | Sour cream |
| 1 | T | Sugar |
| 2 | Sticks melted, cooled butter | |
| Salt and pepper, to taste |
INSTRUCTIONS
Mix all ingredients together and pour in a 13 1/2 x 9 1/2-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. http://www.charleston.net/pub/entertain/cookin/soup0208.htm 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@wizard.ucr.edu> on Feb 08, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1865
Calories From Fat: 1320
Total Fat: 150.3g
Cholesterol: 734mg
Sodium: 2418.2mg
Potassium: 1795.6mg
Carbohydrates: 117.9g
Fiber: 13.9g
Sugar: 31.3g
Protein: 35.4g