Sunday, February 1, 2009

corn bread casserole thing

I am going to credit my mother with this one she started making it many many years ago I want to say probably more than 15 years ago maybe. I have no idea where she picked it up from but at this point the recipe is all over the place these days. She generally just makes it for the holidays but a few years ago I started making it all of the time and it became a standard at most functions at our house from the summer bbq to Easter dinner and even Superbowl Sunday with pinto beans!

1 box jiffy cornbread mix
2 eggs
1 cup sour cream
1 8.5 oz can creamed corn
1 8.5 oz kernel corn drained
1/2 cup (1 stick) melted butter(margarine works fine but go with the butter)

-preheat oven to 350 degrees and spray down an 8x8 baking dish with cooking spray of your choice
-put all of the corn into the dish and mix.
-add the eggs and sour cream and mix
-add the cornbread mix & melted butter mix into blended
-pop it into the oven for around 45 minutes
-let it cool some and serve either still warm or cooled down completely

this is also way easy to double just make it in the 9x13 baking dish

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