We had so much fun yesterday celebrating the 4th with our neighbors! I thought I'd share the recipe for the corn bread that I made for the festivities. It is a family favorite and really, really, GOOD! Easy of course, and one you'll want to try if you haven't made it before.
CORN SPOON BREAD
4 large eggs, beaten
2 8-oz boxes of corn muffin mix (I use "Jiffy")
2 8-oz cans of corn, drained
2 8-oz cans of cream corn
2 cups sour cream
1 cup butter, melted
Pour ingredients into an 11x7 inch pan. Top with 1 cup grated Swiss cheese.
Bake for about 50 minutes @ 350 degrees