"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Corn Bread Recipe

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This recipe for Corn Bread, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Nangle
Added: Friday, November 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cans Green Giant Creamed Corn
2 boxes Jiffy Corn Bread Mix
2 Eggs
1 C Shredded Mozzarella Cheese
2/3 C Milk
1 stick Butter, melted
1 C Sugar
1 tsp Salt
1/2 tsp Pepper

Directions:
Directions:
Preheat oven to 350. Mix all ingredients together in a large bowl. Place in greased 9x13 pan. Bake for 45 minutes until edges and part of the top is brown.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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