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MY GRANDMOTHERS CORNBREAD Recipe
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Ingredients
1 can cream corn
1 box muffin Jiffy mix
1 egg
3/4 stick butter
8 ounces Sour Cream
1 tablespoon sugar
Directions
Preheat oven at 350°. Pour Jiffy mix in a round baking casserole dish and break up any clumps. Add cream corn, egg, sour cream and sugar. Melt Butter and pour over the top of mixture. Bake for 1 hour or until dish no longer jiggles when shaken.
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cornbread or scone pan
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