In article >,
Tara > wrote:

> On Mon, 13 Jun 2011 19:13:26 -0500, Melba's Jammin'
> > wrote:
>
> >After last week's discussions about a recipe posted by someone called
> >kozzak, I shopped for ingredients for a recipe I found online. Here's
> >my adaptation (minor) of the one I found; pictures and details are on my
> >website, like in sig line below.
> >
> >Creamed Cornbread
> >
> >Adapted from http://www.food.com/recipe/creamed-cornbread-108030
> >Serving Size: 16
> >
> >1 14-16 ounce can cream style corn (Did you know that a 16-ounce can of
> >vegetables now weighs 14.75 ounces?* Harrumpphh!)
> >1 14-16 can whole kernel corn
> >1/2 cup butter, melted
> >1 (8 ounce) carton sour cream (Daisy brand is real sour cream ‹ look at
> >the ingredients on it and compare them to what¹s in most other brands.)
> >2 eggs, beaten
> >1 package Jiffy corn muffin mix
> >
> Was it similar to the tomalito you mentioned?
>
> Tara

Not as I recall the tomalito ‹ which is much softer. A rather similar
flavor, though.
--
Barb,
Creamed Cornbread, June 13, 2011; http://web.me.com/barbschaller