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Ingredients:

• 1 (8 ounce) box Jiffy cornbread mix
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can creamed corn (not drained)
• 1 cup sour cream
• 1⁄2 cup melted butter

Directions:

1. Mix all ingredients and pour into (greased or sprayed with cooking spray) 8×8″ casserole dish.  Cook uncovered for 55-60 minutes at 350 degrees.

This bread is so easy and awesome – I hate to give away my secret but here is the link to the whole article that I use to make this bread:

http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx

Here are my notes / comments about the process – if you have any questions don’t hesitate to ask.

1. You don’t need a pizza peel – you can use the back of a cooking tray or a big plate.
2. You will need the cornmeal. This prevents the dough from sticking to the “pizza peel” and let’s you slide it off into the oven.
3. You don’t need a pizza stone, but it will turn out just a bit better if you have one. Lately I’ve just been putting in a cookie sheet and letting that come up to temp in the oven.
4. I have been using a recipe of 2 1/2 cups wheat / 4 cups bread flour lately (you can also use all purpose flour). Experiment with it – that’s half the fun. I want to try making a rye bread.
5. Re-use the same container for each batch of dough and don’t wash it out. Gives it kind of a sourdough taste (concept is the same as a starter).
6. If it takes you more than 5 to 10 minutes to get the dough ready you are working too hard. Just incorporate all the flour into the dough and let it rise.
7. If you live in Appleton get your flour and yeast at The Granary on Richmond Ave. Cheap, small local company, and better quality flour and yeast. YOu can buy in bulk and I just keep the yeast in the freezer.

Dough Recipe:

• 3 cups lukewarm water
• 1 tbsp granulated yeast (1 1/2 packets)
• 1 tbsp coarse kosher or sea salt
• 6 1/2 cups unsifted, unbleached, all-purpose white flour