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Corn Bread Casserole Recipe

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

Jean Gaut



Brown 1 lb hamburger with 1 chopped onion seasoned with 1 tsp salt. Add 1 or 2 finely chopped jalapeno peppers and drain the meat mixture on paper towels..


1/4 lb cheddar cheese (shredded)

Corn Bread Mixture:

1 cup yellow cornmeal
1 tsp salt
1/2 tsp soda
2 beaten eggs
1 cup milk
2 tbsp bacon drippings
1 #303 can cream style sweet corn

In a hot greased casserole dish, pour 1/2 of cornmeal mixture. Then pour in the meat mixture and spread evenly. Sprinkle on shredded cheese and top out with the remainder of the cornmeal mixture.

Bake casserole at 400 degrees for 45 minutes.

Note: leftovers make a great quick meal!

Wrap individual portions in plastic wrap and freeze. Heat wrapped portions in a microwave oven.

Personal Notes:
Personal Notes:
Jean was the wife of Ronnie's company man for Falcon Engineering, Robert T (Bob) Gaut, when we got married. She was my "Mother" in Elk City. They lived in Oklahoma City and we visited them often until we left Oklahoma. They had kids who were about our age. Bob was a brilliant man and they were a very talented family. Jean kept them all in line. We loved them.




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