"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 can whole kernel corn (drained) 1 can creamed corn 2 eggs 1/2 pint sour cream 1/4 c. sugar 1/2 c. oil 1 box Jiffy cornbread mix
Preheat oven to 350 degrees. Mix ingredients and pour in baking dish or pan. Bake at 350 degrees for 1 hour or possibly less.
The collection of recipes I have from Alice are ones she wrote down for me once I graduated from college and moved away from home to DC. In addition to the recipes, written on index cards in her unique handwriting, she also added a word or two of good advice about eating fish twice a week and making sure I ate grain bread which would help me have a longer and happier life than if I ate white bread. "Try it and see," she said. Priceless!
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.