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12 oz. Jiffy Cornbead mix (box and a half)
1 cup sour cream
3 eggs, well-beaten
1/2 cup corn oil (or melted butter)
1 teaspoon salt
1 16-ounce can of cream-style corn
8 ounces of Colby-Jack cheese, grated
Cape Fear Cornbread ~Terry Ciccone
Preheat oven to 375 degrees. Mix all ingredients well, except for the grated cheese.
Bake 20-35 minutes, depending on baking pan used. Top with grated cheese the last 5
minutes of baking time and serve warm.
Variations:
~ Use mini-muffin pan (she suggests paper liners for best results,)
regular muffin tins, or pan for baking
~ Add chopped green chilies
~ Add 1 ½ cup chopped onion and 2 drops of red pepper sauce
Terry Ciccone credits
the Fayetteville Junior
League Cookbook of 1978,
"Carolina Collection" for her
recipes for the beach feast.
She has "tweaked" them a
bit, providing options for
more flavor.
