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

By Jackie Lindley
Special to the Tribune-Star

February 05, 2008 09:07 am

— 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.

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