Laurie wrote:
>>My grandmother use to make a moist corn bread made with creamed corn as
>>well as corn meal. My family has not found a written record of the
>>recipe, nor can remember the recipe themselves.
>>Laurie
>><donofri1@gte.net>
Hi Laurie,
I have a recipe for something called "Scalloped Corn" that is somewhat
similar to what you're describing. Funny, I never would have called it a
bread, but you're right -- it is kind of like very moist cornbread. Here's
the recipe:
SCALLOPED CORN
1 can creamed corn
1 can whole corn
1/2 cup butter or margarine (1 stick), melted
1 cup sour cream (8 oz.)
1 8 oz. box Jiffy corn bread mix
Mix together all ingredients till well blended. Bake in an 8" x 8" pan at
350 degrees until golden brown, about 50 minutes.
Enjoy,
Jenny