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"The belly rules the mind."--Spanish Proverb

Rev Bev's Corny Cornbread Recipe

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This recipe for Rev Bev's Corny Cornbread is from Celebrating Our Heritage "The Anderson Family" Where We Began, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 8oz can of cream style corn
1 - 8oz can of whole corn
1 - 8oz container of sour cream
1 - box of cornbread/corn-muffin mix
(if you use Jiffy or Glory, use 2 boxes)
2 eggs (beat the egg whites separately)
1 stick of melted margerine of cooking oil
2 Tbsp. sugar
Directions:
Directions:
Mix all ingredients well, then fold in the beaten egg whites.
pour in greased/floured pan and bake at 350º for45-60 minutes.

 

 

 

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