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Auntie Deedle\u2019s Cheesy Cornbread<\/p>\nAuntie Deedle\u2019s Cheesy Cornbread<\/p>\n
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4 Jiffy Corn Muffin mixes<\/p>\n
4 eggs<\/p>\n
1 stick butter, not unsalted, softened, but not melted<\/p>\n
1 cup sugar<\/p>\n
2 cans whole kernel sweet corn, drained<\/p>\n
16 ounces sour cream, not fat free<\/p>\n
\u00bd cup heavy whipping cream<\/p>\n
4\u00bd cups shredded cheddar cheese<\/p>\n
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Mix all above ingredients together except the shredded cheese with a wooden spoon in large bowl. Prepare 14-by-10-by-3 baking pan (do not use glass baking dish) by greasing sides and bottom with Crisco. Spread \u00bd of batter in pan. Spread 2\u00bd cups shredded cheddar cheese over batter. Spread remaining batter over cheese. Bake at 300 F. for approximately 45 minutes or until set, but not brown. Pull from oven and place remaining 2 cups shredded cheddar cheese atop and push back into oven for approximately 5 minutes or until cheese melts. After cheese has melted, pour 1\u00bd cups heavy whipping cream and 1 stick butter, not unsalted, melted together in microwave, over top and around sides of cornbread. Let sizzle just a few minutes. It will soak into cornbread. Serve hot and sizzling!<\/p>\n","protected":false},"excerpt":{"rendered":"
Auntie Deedle\u2019s Cheesy Cornbread 4 Jiffy Corn Muffin mixes 4 eggs 1 stick butter, not unsalted, softened, but not melted 1 cup sugar 2 cans whole kernel sweet corn, drained 16 ounces sour cream, not fat free \u00bd cup heavy whipping cream 4\u00bd cups shredded cheddar cheese Mix all above ingredients together except the shredded cheese with a wooden spoon in large bowl. Prepare 14-by-10-by-3 baking pan (do not use glass baking dish) by greasing sides and bottom…<\/p>\n