"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Best Ever Cornbread Recipe

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This recipe for Best Ever Cornbread, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jayne Chapman
Added: Sunday, May 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 (7 oz.) box Jiffy Corn Muffin Mix
1 c. sour cream
1 (8 oz.) can creamed corn
1/3 c. vegetable oil
3 eggs

Directions:
Directions:
Preheat oven to 350 degrees. Mix all ingredients and pour into greased 8x8 inch pan. Bake for 35 minutes or until toothpick comes out clean. This recipe can be doubled and cooked in a 9x13 inch pan.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This cornbread is moist and delicious. We eat ours with butter and honey.

 

 

 

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