What is your favorite holiday recipe?
As I’m digging through my recipes for the holiday, I thought I’d share a few with my online friends and family. I love our family tradition of sharing recipes, a vital part of our recorded family legacy.
My first choice for the season comes from my daughter Tara. I’m packing up my Thanksgiving food and necessities right now to travel to Tara’s home. We will be preparing for our family get-together at her home this year.
Since I don’t really have an official title for this recipe, I’ll just name it in honor of the person who gave it to me—my daughter Tara. And I’ll try to add a photo of this recipe soon–maybe after Tara cooks it this week.
Tara’s Sweet Cornbread
1 box Jiffy cornbread
1 stick butter
1 small container (8 oz) sour cream
2 eggs
1-15 oz. can whole kernel corn (drained)Prepare sprayed pans (*)
* 9″ round quiche pan or iron skillet
* 12-count muffin pan
* 9×13″ pan (if recipe doubled)Bake 350* for 25-30 minute for single, including muffins (35-40 minutes for doubled recipe)
Tara, said her whole family loved the cornbread—even her small children.
I make this recipe into muffins to go with one of my favorite soup recipes. And I’ll share that one with you soon. My husband Dan and I loved these muffins! Plus, I place the muffins we don’t consume in one setting in a ziploc bag, so we can enjoy them with our leftover soup.
I hope you enjoy your cornbread! Be sure to leave your comments, and tell us how it worked out for you.
Do you have a favorite cornbread (or holiday) recipe?
Our grandkids love this recipe, too! Actually, the oldest taught me how to make it and it’s delicious.
Tara made it in little Thanksgiving cupcake holders to go with our turkey dinner–a little encouragement for the little ones to taste it with their meals. The little cupcakes makes it easy to warm up with leftovers. Btw, this cornbread is great with my cowboy stew recipe!