Stephanie Wenner gave this recipe to Fran. We are making it Friday to go with Fish Chowder.
2 pouches cornbread mix (6.5 oz)
16 oz sour cream
2 eggs
1 jar chopped pimiento (2 oz)
1 cup shredded cheese
1/2 bag Birdseye sweet corn, thawed and drained (8 oz)
1/4 cup sliced green onions
Stir cornbread, sour cream, eggs. Add 1/2 cup cheese, corn, green onions, pimiento. Stir. Pour into greased 11x7 inch dish. Bake 35 min. Sprinkle with remaining cheese. 350 degrees?
