"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

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.

Kim Kassian
Added: Monday, November 13, 2006


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

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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