Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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A Year-Round Guide to Franklin and Nantahala

3 eggs ½ cup corn oil 2 boxes corn muffin mix 1 tablespoon salt 1 (15½-ounce) can cream-style corn 1 (8-ounce) container sour cream Blend together the eggs and oil.

Food

Rosemary and Goat Cheese Strata

3 eggs ½ cup corn oil 2 boxes corn muffin mix 1 tablespoon salt 1 (15½-ounce) can cream-style corn 1 (8-ounce) container sour cream Blend together the eggs and oil.

Recipes

Nana’s Cornbread

Glenn Autry’s recipe for cornbread makes a perfect side and comes hot out of the oven, not the frying pan.

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3 eggs
½ cup corn oil
2 boxes corn muffin mix
1 tablespoon salt
1 (15½-ounce) can cream-style corn
1 (8-ounce) container sour cream

Blend together the eggs and oil. Add the remaining ingredients, and mix well. Bake in a greased and floured 8-inch x 11-inch pan for 35 minutes at 350°.

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This story was published on Jul 02, 2012

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.