"Hunger is the best sauce in the world."--Cervantes

Iron Skillet Cornbread/Cake Recipe

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This recipe for Iron Skillet Cornbread/Cake, by , is from Labor of Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Verna Salting Lewis


1/2 block margarine (room temp, do not melt)
1 can whole sweet corn
1 can creamed corn
8 oz sour cream
1 can (4.5 oz) mild green chiles
1 cup grated Havarti cheese
1/2 cup grated mild cheddar cheese
1 box (8 oz) Jiffy© brand Corn Muffin mix

Preheat oven to 400 degrees.
Spray 10-inch cast-iron skillet with Butter-flavored non-stick spray
Mix everything in a big bowl; Do not drain water from corn
Bake cornbread until top is golden brown and springs back when gently pressed.
35-45 minutes.
Let cool 10 minutes before serving.




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