Difference between revisions of "Pepper Jack Creamed Corn Bread"
RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
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# Bake at 350°F for 25 minutes. | # Bake at 350°F for 25 minutes. | ||
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
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[[Category:Cornbread Recipes]] | [[Category:Cornbread Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
Revision as of 11:10, 5 May 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Ritchie Estate in Balch Springs, Texas in 1984. From "Catsrecipes Y-Group"[1]
Ingredients
- ¾ stick butter
- 2 cups baking mix
- 1 egg
- 8 ounce can creamed corn
- 2 cups shredded pepper jack cheese
Directions
- Melt butter in square baking dish.
- Mix baking mix, egg, cheese and corn together then dump into melted butter.
- Bake at 350°F for 25 minutes.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
