| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | American | 1 | Servings | |
INGREDIENTS
| 1 | c | Butter |
| 1/4 | c | Flour |
| 1 | pt | Half and half |
| 4 | sl | American cheese |
| 8 | oz | Whipping cream |
| 1 | Egg; beaten | |
| 2 | c | Sour cream |
| 2 | pk | Corn muffin mix; (8 1/2 oz each) |
| 1 1/2 | c | Ham; (diced) |
INSTRUCTIONS
In a saucepan, cook 1/2 cup butter, flour and half and half until slightly thickened. Crumble in cheese: blend.. Cool. Blend in shipping cream, egg and sour cream. Add remaining butter. Fold in corn muffin mixes and the ham. Spread in a greased 13 x baking pan. Bake at 350 degrees for 50 to 60 minutes OR until set.. Do not overbake! Bread should be moist! NOTES : I have just done HALF of recipe.. we enjoy this very much.. different from traditional cornbread.. not eggy tasting either.. Posted to TNT Recipes Digest by Michele <[email protected]> on Mar 19, 1998
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