"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Corn Pudding Bread Recipe

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This recipe for Corn Pudding Bread, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Goodrich
Added: Saturday, May 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter
1 can creamed corn
1 package (12 oz.) corn muffin mix (I ended up using a package and a half of the 8 oz. Jiffy mix)
1/3 c. sour cream
4 eggs slightly beaten
Grated cheddar cheese

Directions:
Directions:
Preheat oven to 350 degrees. Combine all ingredients except cheese. Mix well and spoon out into greased 9" loaf pan (I used an 8 x 8 square pan, probably could use something bigger so it wouldn't be so thick). Sprinkle with cheese. Bake for one hour or until done.

Personal Notes:
Personal Notes:
This recipe was offered by Sandy Kauffman, who had it passed down to her by her Oma, Marie Conant. It makes a wonderful side dish to many different meals.

 

 

 

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