"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cornbread Casserole Recipe

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This recipe for Cornbread Casserole, by , is from The Hall/Harding Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brian Harding
Added: Thursday, May 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter
1 package Jiffy corn muffin mix
2 eggs, slightly beaten
1 can cream style corn
1 can whole kernal corn, juice and all
1 cup sour cream


Directions:
Directions:
Melt margarine in casserole. Mix remaining ingredients together. Pour in casserole. Bake 1 hour at 350.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
No time at all
Personal Notes:
Personal Notes:
You can make this a main course instead of a side dish. I add a package of shredded chicken for enchiladas, 1/2 can of Hatch enchilada sauce, and one suateed onion and 2 roasted poblano peppers.

Serve with a salad, and you have a great meal.

 

 

 

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