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Loaded Cornbread Casserole Recipe

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

Contributor:  
Contributor:  
Jeanne Place
Added: Wednesday, November 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 c. yellow cornmeal
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. milk
1/2 c. butter, melted
4 large eggs, lightly beaten
2 15 oz cans creamed corn
6 slices bacon, cooked and crumbled
1 c. shredded Cheddar cheese
1 c canned French-fried onions

Directions:
Directions:
Preheat oven to 350. Grease a 9x13 inch pan. In a big bowl, combine cornmeal, baking powder, salt and baking soda. Add the milk, butter and eggs. Mix well. Add the corn and mix well. Pour into the prepared pan. Spread the cheese and bacon evenly over the top. With a fork, push the cheese and bacon into the batter, just submerging it. Sprinkle the onions over the top. Bake for about 1 hour until a toothpick inserted comes out clean. Serve warm or at room temperature. The consistency will be more like that of a casserole than cornbread.

Number Of Servings:
Number Of Servings:
15 servings

 

 

 

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