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News

May 2014









1 cup all-purpose flour
1 cup cornmeal
1/2 cup sugar
2 tablespoons baking powder
1 teaspoon salt
1/2 cup butter, softened
4 eggs, lightly beaten
1 (14.75 ounce) can cream-style corn
1 (8 ounce) can crushed pineapple, drained
4 ounces sharp cheddar cheese, shredded

Preheat oven to 375 degrees. Grease and flour a two-quart baking dish and set aside. In medium bowl, combine flour, cornmeal, sugar, baking powder and salt.

In large mixing bowl, beat butter with electric mixer on medium speed for 30 seconds. Add eggs, one at a time and mix well after each addition. Beat in flour mixture on low speed just until combined. Stir in corn, pineapple and cheese. Spoon batter into prepared dish. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.

Submitted by Faye Childs of Loganville. Featured recipes are not independently tested so we must depend on the accuracy of the cooks sending them. Always use safe food handling, preparation and cooking procedures from the recognized experts.

Over 650 recipes! Get your own copy of Through the Years, our new cookbook featuring over 650 recipes! Visit our offices, mail a check for $12.95 ($10 plus $2.95 shipping) to Cookbook, Walton EMC, P.O. Box 260, Monroe, GA 30655 or call 770.266.2332 to use your credit card.



Send us your recipes!

The winning entry each month will appear
in the Gas Up the Stove section of the Gasette
and receive a FREE COOKBOOK. Share your
best dish wish us today!

Send name, address and recipes to:
Walton EMC Natural Gas
Attn: Recipe
P.O. Box 260
Monroe, GA 30655
or gasette@waltonemc.com.












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