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Spoon Bread II Recipe

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This recipe for Spoon Bread II, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Field
Added: Sunday, January 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg Jiffy Cornbread or Muffin Mix
1 8 oz carton sour cream
1 small can creamed corn
1 small can whole kernel corn, drained
2 eggs, beaten
1 stick butter, melted

Directions:
Directions:
Mix above ingredients. Pour into Pam sprayed casserole dish. Bake at 350 for 1 1/4 hours. Bread should be browned on top for correct firmness. Serve with warm butter.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 mintues
Personal Notes:
Personal Notes:
May be best if double recipe.

 

 

 

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