Name: Dwayne's Cornbread
Comments: Can also mix shredded cheddar cheese into corn bread batter.
10/23/2013 - Made about 1/3 recipe, except one full egg and 5-oz can of evaporated milk. Substituted three heaping tablespoons of Ranch dip for the sour cream, and included 2 tablespoons of shredded cheese. It was good, but sticky.
12/05/2013 - Again made about 1/3 recipe, with a full egg, 4 oz of evaporated milk, 4 oz sour cream, 2 tablespoons of margarine, an extra 1/4 cup of corn meal and shredded cheddar.
12/17/2013 - Modified recipe to reduce amount and to bring it into accordance with how I have prepared it.
1/31/2015 - I substituted half & half for the evaporated milk. There were no obvious differences in the result.
10/1/2019 - I followed the recipe except I substituted a 1/4 cup of yogurt and approximately 1 tablespoon of lemon juice for the sour cream.
1/14/2023 - I followed the recipe except I changed the cheese to 1/2 cup and the butter to 3 tablespoons. After 30 minutes, it was browner than golden. I cut it into 8 pieces, 2 by 4 inches. It might be better to cut it into 16 pieces.
Source: Cooking for Heros, A cookbook by American Red Cross Blood Services, Mid-Atlantic Region & Greater Chesapeake and Potomac Regions
<! ORIGINAL RECIPE Ingredients: 3 boxes Jiffy Corn Muffin mix 1 can whole corn, yellow and white 1 16-oz container of sour cream 1 12-oz can evaporated milk 3/4 stick of butter 1 egg Instructions: Preheat oven to 400º Mix corn bread mix, 2/3 container of sour cream, drained corn, egg and milk Melt the butter in the oven in a 9"x13" baking pan Pour the batter into the pan and spread the overflow of butter over the top of the batter Bake for approximately 30 minutes, until golden brown. >
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