First UMC Lafayette

Sharing the Love of God through worship, education and outreach.

Paco’s Cornbread

Posted by on Jul 21, 2021

Paco’s Cornbread
Recipe Shared By Lynette Sipe
Artwork By Alison McDonald


1 box of Jiffy cornbread mix
3 eggs
8 oz. of sour cream
1 TBSP sugar
1/4 cup vegetable oil
1/2 can of creamed corn or one of those miniature size cans. (The other half can could be used as the vegetable for the meal.)



Mix all together.

Grease an 8×8 baking dish and cook at 350 degrees for 30 minutes on the middle rack.

Read More

Confetti Bean Salad

Posted by on Jun 29, 2021

Confetti Bean Salad
Recipe Shared By Sherri Graffenberger
Artwork By Alison McDonald


In large bowl:

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo or chickpeas, rinsed and drained
1 fresh tomato or 1 cup grape tomatoes, quartered
1 cup frozen peas
1 cup frozen corn

In small bowl:

4 1/2 tablespoons red wine vinegar
3 tablespoon olive oil
1 clove of garlic, minced or 1/2 teaspoon powdered garlic
1/2 teaspoon salt
1/2 freshly ground pepper



Pour contents of the small bowl over vegetables in the large bowl and mix.

Cover and refrigerate for at least 4 hours or overnight.

Mix and serve.

Read More