Susan Poston
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 cup (8 oz) sour cream
- 1 package (8 1/2 oz) corn bread/muffin mix
- 1/2 cup milk
- 1 can (15 1/4 oz) whole kernel corn, drained
- 1 can (14 3/4 oz) cream-style corn
In a large mixing bowl, cream butter and sugar. Add eggs one at a time, beating well after each addition.
Beat in sour cream. Gradually add corn bread/muffin mix alternately with milk.
Fold in the corn.
Pour into greased 3 qt baking dish.
Bake, uncovered, at 325 for 45-50 minutes or until set and lightly browned.
Yield 8 servings.
- Amaretti
- Aunt Emma’s Apricot Cookies
- Butter Rum Biscotti
- Cannoli Biscotti
- Cedro/Citron Biscotti
- Chocolate Amarena Cherry Biscotti
- Chocolate Peppermint Biscotti
- Chocolate Peppermint Biscotti
- Chocolate Sambuca Biscotti
- Chocolate Snowballs
- Coconut Balls
- Cuccidati
- Debbie’s Ginger Snaps
- Frosted Nutmeg Logs
- German Spritzer Cookies
- Gina Lollobrigida’s Wreath Cookies
- Gingerbread Biscotti
- Joanna’s Wedding Rings
- Karabij
- Kwachy’s Cut-Out Cookies
- Kwachy’s Melt-A-Ways
- Lemon Coconut Cookies
- Marie’s Jelly Strips
- Orange Macadamia Biscotti
- Pecan Balls
- Pfeffernusse
- Pistachio Biscotti
- Quadruple Orange Biscotti
- Ricotta Cookies
- Rolled Cut-Out Cookies
- Spice Christmas Cookies
- Springerle Cookies
- Tequila Mockingbird Biscotti
- The Justin Trudeau Biscotti
- Uncle Rudy’s Pizzelle’s
- Uncle Rudy’s Biscotti
- Vanilla Almond Cookies
- Walnut Butter Cookies
- 2010 Fruitcake
- 2012 Fruitcake
- A Very Irish Lady’s Very Traitorous Recipe for A Very English Christmas Pudding
- Apricot Macadamia Nut Fruitcake
- Aunt Dolores’ Rum Balls
- Christmas Turtles
- Peppermint Patties
- See’s Original Fudge
- Torrone
- Torrone al Cioccolato
- Christmas Stollen
- Dump Dessert
- Little Mince Pies
- Mincemeat Pie
- Pumpkin Cake
- White Fruit Cake