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cornmeal* oil* egg* milk* squash (enough to boil 2 1/2 c.) 2 grated carrots 1 (8 oz.) sour cream 1 small onion 1 can cream of chicken soup *Enough to make 3 cups. Mix together 2 cups cornbread, boiled and mashed squash, carrots, sour cream, onion and cream of chicken. Spread in 9 x 13 pan. Sprinkle 1 cup cornbread on top of mixture. Bake on 350 degrees for 35 minutes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |