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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!

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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.