"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Cornbread Casserole Recipe

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

Contributor:  
Contributor:  
Kim Kassian
Added: Monday, November 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup butter
1 small diced onion
1/2 of a large green pepper, chopped
1 box Jiffy corn muffin mix
1 can whole kernel corn (drained)
1 can cream style corn
3 beaten eggs
1/2 pint sour cream
1 cup grated cheddar cheese

Directions:
Directions:
In the butter, saute the onion and the green pepper until tender and add to the mixture below.

Mix together the corn muffin mix and corn. Add the beaten eggs, sour cream and the cheese.

Bake at 350 for 45 minutes or until stiff in center.

 

 

 

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