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Corn "Kathy's Squaw Corn"


This recipe came from my wonderful friend in Ohio,
Kathy Southard, a spectacular cook.

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Rate this recipe 4.5/5 (2 Votes)


  • 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



Step 1

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.

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