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Cornbread Casserole Recipe

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This recipe for Cornbread Casserole is from The Kitchen Witch Cookbook (Revisited), 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:  
1 can whole corn - drained
1 can cream-style corn
1 stick butter
1 package (8 0z.) jiffy corn muffin mix
8 oz. sour cream
8 oz. cheddar cheese - shredded
2 slightly beaten eggs
Directions:
Directions:
Preheat oven to 350ºF.
Melt butter and pour into 9x13 casserole dish. Add everything except sour cream and cheddar cheese, adding eggs last. Stir gently. Drop sour cream over top by spoonful. Add grated cheese over top.
Bake for 35 minutes.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Green chiles or diced jalapeno peppers may be added for a spicier flavor. This dish is a Thanksgiving tradition (shout out to my dear friend, Lisa, who actually gave me this recipe and then called me for several years on the day before Thanksgiving for the recipe!) and is perfect for a potluck side dish.

 

 

 

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