I am a sucker for old recipes from the midwest. Especially those that are handwritten on little pieces of paper. I love the handwriting and the words that are used.
I am starting this blog by sharing with you one of my favorites. This recipe was a staple on the farm in Indiana where my husband grew up. Although I have seen many variations of it, this is by far the best. Enjoy and hand it down!
- 1 packet of Jiffy Cornbread mix
- 2 eggs
- ½ cup of oil
- 1/3 cup of sugar
- 1 cup of sour cream
- 1 (14.5) oz can of whole kernel corn (drained!)
- 1 (14.5) oz can of creamed corn
- Mix all the ingredients together. Pour into a greased 8×8 pan. Bake at 350 degrees for 1 hour.