1 Box Jiffy Yellow Cornbread
-mix
1 sm Can creamed corn
1 Egg
1 c Cheddar cheese; shredded
1 lg Onion; cut in thin strips
1 c Sour cream
Connie Young
In a cast iron skillet, or oven proof skillet saute the onion. Remove
onions from pan. Mix together cornbread, egg and corn. Spread 1/2 mixture
in the skillet. Top with onions, then spread on sour cream. Top with
remaining cornbread mixture. Sprinkle with cheese. Bake at 350 for 1 hour.
Slice in wedges and serve.
Variations: You may add green pepper or your favorite veggies, or
hamburger, bacon or ham. Also, some salsa would give it a Mexican flare.
Yields
1 Servings