| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Mexican | 1 | Servings | |
INGREDIENTS
| 1 | Box Jiffy Yellow Cornbread mix | |
| 1 | sm | Can creamed corn |
| 1 | Egg | |
| 1 | c | Cheddar cheese; shredded |
| 1 | lg | Onion; cut in thin strips |
| 1 | c | Sour cream |
INSTRUCTIONS
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 1/2 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@aol.com> on Jan 12, 1998
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”