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"The belly rules the mind."--Spanish Proverb

CORN CASSEROLE Recipe

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This recipe for CORN CASSEROLE is from DANDEE COOKING du JOUR, 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 cans Corn with gr peppers

2 pkg Corn bread mix
1 pkg + Items called for on pkg to make mix

1 can 8 ozs Creamed corn
Salt and pepper, to taste
3/4 cup Butter,
Sour cream, dolops for top
2/3 cup Bread crumbs
1 tbs Sugar
Directions:
Directions:
Open all cans and drain (except cream corn).
Make corn bread AND MUFFINS mix in all other ingredients except bread crumbs and sour cream.
Turn into a well greased 2-quart casserole dish with a lid.
Bake 350 * for the amount called for on corn bread pkg direction.
Remove lid and dot the top with butter.
Sprinkle half of the bread crumbs evenly over the top.
Dot the top with sour cream and sprinkle the remaining bread crumbs evenly over the top.
Serve.
Number Of Servings:
Number Of Servings:
Ten cups
Preparation Time:
Preparation Time:
Prep 30-35 minutes, Bake one hour

 

 

 

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