How is one to be remembered? My grandmother used to make this candy, I call if angel food, but I do not know the real name. I have memories of her in the kitchen, and their whole house smelled wonderful while she baked this magical treat. She passed many years ago, but my Aunt bakes it the same way, so last year she sent a batch to me…..for one very brief second, I was at Grandmas house.
My father loved my mother’s cornbread- which to be honest I never really appreciated until recently. I like cornbread; but have never associated it with a memory, until now. You can feel the love as my father describes mom’s cornbread, the simplicity of the recipe and comfort it provides to those who taste it. So I’d like to archive the recipe and share it with you. Ingredients:
- 1 package Jiffy Mix (small)
- 1 can whole kernel corn (2/26/2012: Replace regular corn with spiced corn, or Mexicorn for a zestier taste)
- 1 can creamed corn
- 1 stick of butter
- 8oz container of Sour Cream
- 1 egg
Actions:
- Pre-heat oven to 350 degrees.
- Drain the whole corn of liquid, melt the butter and beat the egg.
- Mix both cans of corn, the melted butter, egg and sour cream together.
- Mix in the Jiffy Mix.
- Pour the mixture into a greased 8″ casserole dish.
- Bake for 45 – 60 minutes, or until the center is cooked. The center should not be runny, and the top should be a nice golden brown.
This quickly turned into a family favorite in our house when we have company. I can see why my father has very fond memories, it makes the house smell good, and tastes great!
Enjoy!!
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