| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs; well-beaten |
| 1 |
pk |
Jiffy corn muffin mix |
| 1 |
cn |
(14.75-oz) cream-style corn |
| 1 |
cn |
(15.5-oz) whole corn (do not drain) |
| 8 |
oz |
Sour cream |
| 1 |
tb |
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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