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Jiffy Cornbread Casserole Recipe

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This recipe for Jiffy Cornbread Casserole is from The Hansen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8.5 oz.) box Jiffy brand cornbread mix
1 (15 oz.) can creamed style corn
1 egg
1 (8 oz.) carton sour cream
8 oz. sharp cheddar cheese, grated
1 onion, diced
2 Tbsp. butter
Directions:
Directions:
Saute onion in butter until limp and lightly browned; set aside. Use wooden spoon or fork to combine cornbread mix, canned corn and egg. Do not overmix; batter may be a bit lumpy. Pour corn batter into small to medium greased casserole dish. Use a large spoon to add the sour cream to the top of the corn batter in large dollops. Sprinkle with cheddar cheese, then top with the sauteed onions.

Bake at 425º for 25-35 minutes. Cornbread should be firm to the touch, but not dry.
Personal Notes:
Personal Notes:
Cornbread will be of a "spoonable" consistency (like Thanksgiving turkey stuffing); do not expect to cut this cornbread into tidy pieces for serving.

 

 

 

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