"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Rev Bev's Corny Cornbread Recipe

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This recipe for Rev Bev's Corny Cornbread, by , is from Celebrating Our Heritage "The Anderson Family" Where We Began, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverly Davis
Added: Sunday, December 31, 2006

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 350 for45-60 minutes.

 

 

 

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