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Crusty Corn (cornbread) Recipe

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This recipe for Crusty Corn (cornbread) is from Suwanee Ward 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:  
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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