Friday, November 28, 2008

Mary Steenburgen's Cornbread

2 8 1/2-ounce boxes Jiffy corn muffin mix
1 can of whole kernel corn (15 ounces)
1 can of creamed corn (15 ounces)
2 cups of sour cream, loosened by stirring with a fork or whisk
4 large eggs, beaten
1 cup melted unsalted butter, cooled
3 cups of grated Swiss cheese

Preheat the oven to 350 degrees.

Combine all of the ingredients EXCEPT 1 cup of the cheese in the following order (mixing as you go) in a large mixing bowl: eggs, sour cream, creamed corn, whole kernel corn, Swiss cheese, chives (if using), corn muffin mix.

Pour batter into a lightly greased 9-inch by 13-inch baking dish.

Bake for 35 minutes.

Sprinkle the rest of the Swiss cheese on top and bake for another 10 minutes, or until the cheese has melted.

Insert toothpick. If it comes out clean, it’s done.

Variation: Add up to 1/2 cup of minced chives to the first step.


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