Thursday, April 29, 2010

JIFFY KENTUCKY SPOON BREAD

Growing up in Southern Indiana we often visited friends and relatives in Kentucky. I don't know which ones had this recipe but it makes a good "corn" bread.

8-oz creamed-style corn
8-oz whole-kernel corn
8-oz sour cream
1 egg
1 stick butter, softened
1 pkg (box) Jiffy cornbread mix

Preheat oven to 350 degrees and grease a glass baking pan. Mix all the ingredients together in a bowl using a spoon (not a mixer!). Pour into the baking pan and bake at 350 degrees for 30 minutes.

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