"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Crusty Corn (cornbread) Recipe

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This recipe for Crusty Corn (cornbread), by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Gormally
Added: Thursday, May 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can (approx 15 oz) creamed corn
1 can (approx 15 oz) whole kernel corn, drained
1 stick butter, melted or 1/2 c Canola oil
1 box Jiffy cornbread mix
1 c sour cream
1 egg, slightly beaten (opt)

Directions:
Directions:
Combine all ingredients and put into a greased 9x13 inch pan. Bake for approximately 1 hour at 350 degrees until top and edges are golden brown. You can make this recipe with or without the egg. It is meant to be eaten with a spoon so don't be surprised that it does not have the texture of regular cornbread.

 

 

 

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