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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Corn Bread Casserole Recipe

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This recipe for Corn Bread Casserole is from The Hills Family and Friends Cookbook Project, 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 oz.) whole kernel corn, drained
1 can (15 oz.) cream-style corn
1 package (8.5 oz.) corn bread/muffin mix
1 egg
2 T. butter or margarine, melted
1/4 tsp. garlic powder
1/4 tsp. paprika
Directions:
Directions:
In a large bowl, combine all ingredients. Pour into a greased 11"x7"x2" baking dish. Bake, uncovered, at 400º for 25-30 minutes or until the top and edges are golden brown. Makes 4-6 servings, double the recipe for a crowd. For a spicy change, add a small can of peppers or chop fresh jalapenos or bell peppers.
Personal Notes:
Personal Notes:
This is a required dish when Larry B. puts out his annual Cinco de Mayo spread of Mexican dishes. But it also goes great with a hot bowl of chili.

 

 

 

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