"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Corn Bread Casserole Recipe

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

Contributor:  
Contributor:  
Denver & Madison Rissinger
Added: Monday, March 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (14 3/4 ounces) cream-style corn
1 package (8 1/2 ounce) corn bread/muffin mix
1 egg
2 Tablespoons butter, melted
1/4 to 1/2 cup sugar (depends on your taste)

Directions:
Directions:
In a large, bowl, combine all ingredients. Pour into a greased 11in. x 7in. x 2 in. baking dish. Bake, uncovered, at 400 for 25-30 minutes or until the top and edges are golden. Yield: 4-6 servings.
Can easily be doubled and baked in a larger pan.

 

 

 

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