Damsel in dis Dress wrote on 17 Apr 2005 in rec.food.cooking

> Yep, I'm a Northerner, born and bred. I don't care for the dense,
> non-sweet cornbread that most people seem to enjoy. I'm looking for
> something with a lighter texture. I can add Splenda to taste.
>
> Can anyone help?
>
> Carol

@@@@@ Now You're Cooking! Export Format

Alan's Corn Bread

none

1 1 box jiffy corn muffin mix
1 1 egg
1 can creamed corn
1/2 cup Sugar
1 can green chile; small can

Mix all ingredients. Bake in greased 9 X 13 pan or 18 muffin cups for
20 to
25 minutes at 350.

Yield: 6 servings



** Exported from Now You're Cooking! v5.66 **



--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban