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1 package Jiffy cornbread mix 1 (6-ounce) can cream-style corn 1 (8-ounce) carton sour cream 2 eggs 3 tablespoons vegetable oil Mix all ingredients and let stand 10 minutes. Bake at 400 degrees in muffin tins or in 9-inch square pan for 15-20 minutes. Yield: 9 squares. 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. |