"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cornbread Casserole Recipe

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This recipe for Cornbread Casserole, by , is from Our Family Favorites Recipes 2nd Edition, 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!

John & Jennifer Warnas


1 cup cornmeal
1 cup all-purpose flour
1 tbsp. baking powder
3/4 tsp. salt
1 to 2 tbsp. sugar
1 (16-ounce) bag frozen corn, thawed & drained
1 cup milk
1 cup sour cream
6 tbsp. butter, melted
Freshly ground black pepper, to taste
8 ounces bacon, cooked until crispy and diced
1 to 2 jalapeņos or green chilies
1 1/2 cups grated cheddar cheese, DIVIDED

With the oven rack in the center position, preheat oven to 350°F. Generously grease a 9- by 13-inch baking dish and set aside. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. Add the corn, sour cream, and milk and stir to combine. Blend in the butter, black pepper, most of the bacon, most of the jalapeņos, and 1 cup of the cheese until just combined. Pour the mixture into the prepared baking dish. Smooth the top and sprinkle with the remaining bacon, jalapeņos, and 1/2 cup cheese. Bake for 40 to 45 minutes or until the center is set and the top is golden brown.




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