"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cornbread Casserole Recipe

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This recipe for Cornbread Casserole, by , is from STACEY SMITH'S FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacey Smith
Added: Tuesday, December 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 ounce) can cream-style corn
1 (5 ounce) can Mexican-style corn
8 ounces sour cream
1/2 cup butter or margarine, melted
2 eggs, slightly beaten
1 (8 1/2 ounce) package Jiffy cornbread mix
8 ounces jalapeno jack cheese, shredded

Directions:
Directions:
Mix eggs, butter, sour cream, and cornbread mix together.
Pour in both cans of corn.
Stir in half the cheese.
Pour into a baking pan or casserole dish.
Bake at 350 degrees for 30 minutes.
Remove from the oven and sprinkle the remaining chese on top.
Bake until the cheese has melted and the center of the casserole is solid.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 MIN PREP TIME

 

 

 

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