Tuesday, May 15, 2007

Neatly typed recipes are ready for a bread baking session! Further inside is a section of magazine clipped recipes, all of a Native American cooking theme.

Do you have a favorite recipe you would like to share with me? If you do, please post it in the comments section and I will print it off and add it to my cookbook. It would mean much to me to have your recipe there.

1 comment:

  1. This recipe is a favorite side dish in my family, my grandchildren love it. It's also known as corn casserole but I prefer the other name Corn Pudding.

    1 stick butter - melted
    2 eggs - slightly beaten
    8 oz. sour cream
    1 can creamed corn
    1 can yellow whole kernel corn - do not drain
    1 box "Jiffy" brand corn bread mix

    Mix the butter, eggs, & sour cream. Add both cans of corn and the corn bread mix from the box.
    Mix well. Pour into a 2 & 1/2 quart baking dish (lightly greased with butter). Bake at 350 degrees for approximately 45 minutes, uncovered, or until firm and just lightly browned.


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