ok, this is the only recipe that I have directly stolen (it came from the Ann Arbor news like 20 years ago) |
| 1 | Cup | Butter | 2 sticks = 1 cup |
| 1 | Cup | Sugar | |
| 4 | Large | Eggs | |
| 1 | Can #1, (10-16 oz) | Corn, Creamed | |
| 1/2 | Cup | Shredded Monterey Jack Cheese | |
| 1/2 | Cup | Shredded Extra Sharp Chedder Cheese | |
| 1 | Cup | Flour | |
| 1 | Cup | Yellow Corn Meal | |
| 4 | teaspoon | Baking Powder | |
| 1 | TABLEspoon | Wilde's sTOOpid Hot Pepper Paste |
| In at least a 10 cup bowl cream butter and sugar together Stir in eggs Stir in corn and cheese (and Pepper Paste) Sift in dry ingredients Stir Fits in a 9 by 13 sheet cake pan or two nine inch pie pans Bake at 350 for 30 minutes serves about 10 Or, Fits 2 normal Muffin pans... Spray the 24 cups with non-stick spray." May 12, 2010 |