Title: Swiss Cheese Cornbread
Categories: Bread Southern
Yield: 12 Servings

2		Eggs; beaten
1	pk	Corn muffin mix (7-1/2 oz)
1	cn	Cream-style corn (8-3/4 oz)
1	cn	Whole kernel corn (7oz)
8	oz	Sour cream
1/2	c	Butter (or marg.); melted
1	c	Swiss cheese; shredded

Drain whole kernel corn well. Combine all ingredients except cheese in a medium mixing bow; mix well. Pour into a lightly greased 12x7-1/2x1-1/2inch baking pan. Bake at 350 degrees for 35 minutes. Sprinkle cheese over top; bake an additional 10 to 15 minutes.

SOURCE: Southern Living Magazine, September 1979. Typed for you by Nancy Coleman

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