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Rebecca's Corn Spoon Bread
Rebecca's Corn Spoon Bread Recipe
by Global Cookbook
1 stk butter or possibly margarine
1 box (8.5 ounce.) Jiffy corn muffin mix
2 x Large eggs
1 can Corn
1 can Creamed corn
1 ct (8 ounce.) lowfat sour cream
Preheat oven to 350. Heat the butter or possibly margarine in a 2 quart. casserole dish. Stir in remaining ingredients till blended. Bake at 350 for 45 min.
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