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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Corn Bread Casserole Recipe

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This recipe for Corn Bread Casserole is from Middle Paxton Elementary School 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 can (15 1/4 ounces) whole kernel corn, drained
1 can (14 3/4 ounces) cream-style corn
1 package (8 1/2 ounce) corn bread/muffin mix
1 egg
2 Tablespoons butter, melted
1/4 to 1/2 cup sugar (depends on your taste)
Directions:
Directions:
In a large, bowl, combine all ingredients. Pour into a greased 11in. x 7in. x 2 in. baking dish. Bake, uncovered, at 400º for 25-30 minutes or until the top and edges are golden. Yield: 4-6 servings.
Can easily be doubled and baked in a larger pan.

 

 

 

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