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Featherbed Eggs Cornbread

Featherbed Eggs Cornbread

Ingredients:

  • 2 tablespoons butter, softened
  • 6 slices bread (thick)
  • pepper
  • 1 1/2 cups shredded cheddar cheese, divided
  • 6 large eggs
  • 1 1/2 cups milk
  • oregano

Instructions:

  • Grease 6 large muffin cups —
  • Butter one side of each bread slice, place buttered side up in muffin cup and press into place.
  • Sprinkle each slice of bread with pepper to taste and 1/4 cup cheese.
  • Beat eggs and milk together in a large bowl — add oregano to taste.
  • Divide mixture among muffin cups.
  • Cover and refrigerate overnight.
  • In the morning, uncover and bake at 350* for 30-40 minutes or until puffed and golden.
  • Serve hot.

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