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Receta Sour Cream Corn-Spoon Bread
by CookEatShare Cookbook

Sour Cream Corn-Spoon Bread
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Ingredientes

  • 1 box Jiffy cornbread mix
  • 1 (8 ounce) can cream corn
  • 1 c. lowfat sour cream
  • 2 large eggs
  • 1/2 c. oil
  • 1/2 teaspoon salt

Direcciones

  1. Beat large eggs and oil, add in salt and corn bread mix. Fold in corn and lowfat sour cream. Pour into a hot, greased frying pan. Bake 35 min at 375 degrees. Bread is done when a toothpick comes out clean when inserted in center. This is a cross between regular cornbread and spoon bread in texture.You can also use 1 cup of self-rising flour instead of the Jiffy mix, but the Jiffy makes this bread wonderful!