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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cornbread Casserole Recipe

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This recipe for Cornbread Casserole is from Pots & Pans Cooking Club 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:  
2 pkgs (8 1/2 ounces each) corn bread/muffin mix
1 can (15 1/4 ounce) whole kernel corn, drained
1 can (14 3/4 ounce) cream-style corn
1 can (4 ounces) chopped green chilies, drained
1 cup shredded Monterey Jack Cheese
Directions:
Directions:
Prepare corn bread mixes according to package directions. Pour half of the batter into a greased 11 x 7 x 2 inch baking pan. Combing corn and creamed corn; spread over batter. Top with chilies and cheese. Carefully spread the remaining corn bread batter. Bake, uncovered, at 375º for 25-30 minutes or until a toothpick comes out clean.

 

 

 

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