"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Corn Bread Casserole Recipe

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

Contributor:  
Contributor:  
Janet Pruett Martinek
Added: Monday, June 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 1/4 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream style corn
1 (8 oz) package corn muffin mix (recommended: Jiffy)
1 c sour cream
1/2 c (1 stick) butter, melted
1 to 1 1/2 c cheddar cheese, shredded

Directions:
Directions:
In large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 x 13 casserole dish.

Bake for 45 min or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for 5 minutes and then serve warm.

Personal Notes:
Personal Notes:
For a spicy corn casserole, add chopped jalapeņo, chipolte, or habanero peppers if you dare.

 

 

 

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