| 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 <Lady22@msn.com> on Mar 19, 1998
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