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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Millie Brawley's Corn Bread for 40 Recipe

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This recipe for Millie Brawley's Corn Bread for 40 is from The Eversmann Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 eggs slightly beaten
4 (8.5 oz) packages Jiffy Corn Bread mix
2 (16 oz) cans creamed yellow corn
2 (16 oz) cans yellow corn, drained
4 cups sour cream
2 sticks of butter, melted
2 tsp salt, optional
Directions:
Directions:
Preheat oven to 350º. Grease 12X20" pan. (Can use 8X8" pan AND 12X20")

Combine all ingredients in a huge bowl. Pour into pan.

Bake for 50-55 minutes.
Personal Notes:
Personal Notes:
This is the best cornbread recipe I've made. I make it every year for our annual chili cook-off and it doesn't last long. You can also cut it in half if need be. Baking time will vary though.

 

 

 

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