Almost-a-Dessert Cornbread
Sylvia’s Almost-a-Dessert Corn Bread
Ingredients:
- 1 lrg can of Mexicorn (undrained)
- 1 16 oz can of creamed corn
- 1 box Jiffy Corn Muffin Mix
- 1 cup sour cream
- 1 stick of melted butter (best to use actual butter and not margarine)
- 2 eggs
- 1/3 cup of sugar (I’ve used Splenda, too, and it comes out great)
Instructions:
Preheat oven to 375. Mix everything together and pour into a suitably sized dish. Bake for 1 hour. After the hour, test the center to check for doneness. (for me, I find it takes a little over an hour) It will be a very moist, casserole-like consistency. Served with a spoon, not cut with a knife.
Enjoy! I’m always asked for the recipe after the meal is over. I hope your family finds it as delicious as mine does!
“I need you,” he whispered hoarsely.
“I’m here.” She ran her fingers through his damp hair, then toyed with his pendant. “Tell me what happened.”
His large hand slid up to cup the back of her neck, and then pulled her down to his waiting lips. “I ache for you.”
He took her mouth with a deep glide of his tongue across hers.
“Aidan …” She sighed, her craving for him nearly unbearable.
“Do you love him?”
She blinked in surprise at his question, but didn’t misunderstand. “Chad? No. We’re just friends, although he would like to be something more, and I’m considering it.”
“Then let me have you again, one more time, before he takes you from me.”
- from PLEASURES OF THE NIGHT - Avon, May ‘07
