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Cornbread Recipe

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This recipe for Cornbread, by , is from Harris Western Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverly Miller-Lytle, TX

Category:
Category:

Ingredients:  
Ingredients:  
24 oz. pkg. bacon (cooked and crumbled) - minus 3-4 slices from snacking
2 boxes Jiffy corn muffin mix
1-2 cans (16 oz.) corn (undrained)
2 eggs
1 med-lrg. onion - diced (to taste)
2-3 handfuls of cheddar cheese

Directions:
Directions:
Pre-heat oven to 350.
Mix all above ingredients together and add a little milk if needed to make like cake-batter thickness but not too runny (1/3-1/4 c. max).
Spray bottom of loaf pan and add cornbread mixture and sprinkle with more cheese. Bake at 350 until toothpick comes out clean. Makes 2 loaf pans.

Personal Notes:
Personal Notes:
We love to use large fresh duck eggs instead of store bought eggs in this recipe. We also will use left over sour cream in place of the milk, if we have it.

 

 

 

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