Description[]
This recipe, dated 1952, came from an estate sale. I obtained it when I purchased the family collection from the Williams Estate in Tyler, Texas in 1994.
Ingredients[]
- 2 packages muffin mix
- 2 eggs beaten
- ½ cup milk
- ½ cup plain yogurt
- 1 can cream style corn
- ½ cup shredded cheddar cheese
Directions[]
- In a bowl combine cornbread mix, eggs, milk and yoghurt until blended.
- Stir in corn and cheese
- Pour into a greased rectangular baking dish
- Bake at 400°F for 22 minutes.
- Cut into squares and serve warm.