Corn "Kathy's Squaw Corn"
This recipe came from my wonderful friend in Ohio,
Kathy Southard, a spectacular cook.
- 1 can of Cream Style Corn
- 1 can of Whole Kernel Corn (drain about 1/2 of the liquid)
- 1 stick of Butter (or Oleo)
- 2 Large Egg
- 8 oz. of Sour Cream
- 1/4 C. Sugar
- 1 box of Jiffy Corn Bread Mix
Mix all ingredients until blended well.
Then bake in a 9 x 13 in. oblong baking pan.
Bake @ 350 degrees for about 45 minutes to an hour.