Now I'd had cornbread several times in my childhood. I don't recall it being a common occurrence; I don't recall anyone in my family particularly fond of it. I was only interested in any type of honey butter (with my sweet addiction)....and was always disappointed that the bread (which suspiciously resembled a yellow cake when baked) proved to be nonsweet.
Imagine my surprise when I bit into this cornbread.....I never knew cornbread could have REAL CORN in it. I absolutely love corn but seldom have it, knowing it processes as a sugar.
Still, I will be making this for my birthday instead of cake. It is THAT good!
Deb gave me the recipe but you can see it is rather skeletal.
DEB'S CORNBREAD
1 can whole corn, drained
1 can creamed corn
1 Jiffy box corn muffin mix
1/2 stick butter
1 cup sour cream
350 degrees oven
Mix all, bake 45 minutes, last five minutes add shredded cheese, melt, serve!
I'm going to try mine in a 9x9 glass pan, buttered.
Deb doubles this recipe for family gatherings or potlucks. She gets requests for it all the time.
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