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

Keith’s Indiana Corn Bread Casserole Recipe

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This recipe for Keith’s Indiana Corn Bread Casserole, by , is from The Larsen Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenny Larsen
Added: Monday, January 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Mix these ingredients together:
1 package jiffy corn bread mix
1/2 stick of melted butter
1 can creamed corn
1 can whole corn drained
1 egg
(Sometimes her friends at sour cream to the recipe, but she doesn’t. Sometimes she adds jalapenos to it. Keith loves it spicy.)

Directions:
Directions:
Bake at 350 degrees for 30 to 60 minutes. She wasn’t sure, so just keep checking it.

Personal Notes:
Personal Notes:
When Keith came home from his mission to Indiana, we had to call some of the people from his mission to get his favorite recipes. They have A LOT of corn in Indiana. They know how to make their corn bread! This is really good. This recipe is from Sister Martie Vernon of Lebanon Indian. 1-765-483-8523 Keith loves this.

 

 

 

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