Throughout the months of November and December, I am collecting holiday recipes from readers. This week's recipe come from White Lake-Highland Patch reader Theresa Stanisz and is called Corny Corn Bread.
"I just saw your Holiday Recipe for Cinnamon Roll French Toast Bake and thought I'd drop you a line with another wonderful recipe for the Holidays, just as easy and delicious," Stanisz said in an email to Patch.
Stanisz said the recipe comes from her friend's family, and that they've been making it for "a century" at least.
To make this recipe you'll need:
- 1 box Jiffy corn muffin mix
- 1 cup sour cream
- 1 egg
- 1 stick butter
- 1 can creamed corn
- 1 can sweet corn (drained)
Here are Stanisz's instructions:
Preheat the oven to 350 degrees; while oven is preheating place butter in 13x9 dish and allow to melt. Carefully remove the dish and butter from the oven and mix the remaining ingredients together with melted butter. Mix well, and wipe clean sides of pan if necessary. Bake at 350 degrees for one hour. Allow to cool for 15-20 minutes before serving. You can cut this into squares or scoop with large serving spoon. You can eat as is, or place in bottom of a bowl with a ladle of chili, cheese and a dollop of sour cream! It's really wonderful and easy. Enjoy!
If you're looking to use those turkey leftovers, try this recipe for Turkey Chili (from Simply Recipes) and serve with the corn bread as instructed above.
Do you have a favorite holiday recipe you want to share? Email Brooke Tajer at brooke.meier@patch.com.
