Published: February 02, 2008 06:08 pm         

Tried 'n' True: Try this cornbread for winter meal

When we raised seed corn for Pioneer, they would have a cookout after planting was done. We were to bring in food. There were always good cooks around and Wanda Wells had a good cornbread. I had never had any where you ate it with a spoon. We started raising corn in 1984 so it was around that time. I had gotten several recipes during that time. I use this all the time.

Kentucky Spoon Cornbread

1 can cream corn

1 can regular corn

2 eggs

1 stick margarine

1 8-ounce package sour cream

• Mix Jiffy corn bread mix as directed on box.

• Then add rest of the ingredients.

• Pour into a prepared 9x13-inch pan.

Bake at 350 degrees about 30 minutes or until brown.