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Creamy Corn Bread

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Creamy Corn Bread

 1/2 c. butter, melted
 2 c. Bisquick baking mix
 8 oz. can cream style corn
 1 egg
  
  
 Melt butter in an 8-inch round or square pan; set aside.
  
 Stir Bisquick, corn and egg together.  Spoon mixture over melted butter in pan; do not stir.
  
 Bake at 325 degrees for 25 to 30 minutes; cool and invert on to serving platter.  Cut into wedges to serve.
  
 Delicious with ham or chicken, or served for brunch with strawberry jam.


Contributed by: Edit

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