"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cornbread Casserole, by Jackie Shaefer, is from A Bun In the Oven ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 stick melted butter 8 oz. sour cream 2 eggs 1 can whole corn-drained 1 can creamed corn 1 box corn muffin mix (not cornbread mix)
Preheat oven to 350º. In bottom of 9X13" pan mix and spread the melted butter and sour cream. In separate bowl mix eggs, corns, and muffin mix. Pour over sour cream mixture. Bake for 40-45 minutes at 350º.
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