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

Jean's corn bread casserole Recipe

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This recipe for Jean's corn bread casserole is from The Akin, Collette, Dareing, Lubin & Malone Family & 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:  
2 boxes Jiffy corn muffin mix
2 sticks of butter, melted
2 cans whole kernel corn, drained
1 can cream-style corn
2 cups (16 oz. carton) sour cream.
Directions:
Directions:
Stir all ingredients and bake in 9 X 13 casserole dish at 375 for 35-40 minutes or until golden brown on top. Add grated cheddar cheese on top during the last 5 minutes.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Great side dish to serve at Easter alongside ham. This family favorite was introduced to me by Jimmy's cousin Jean Martin at Easter!

 

 

 

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