"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Tuesday, December 30, 2014

Cream Cornbread Casserole

If you do not keep a box of corn muffin mix you can mix this up (which is what I did)  After reviewing several recipes, I also added one egg slightly beaten, you can add green chili's and/or use pepper jack cheese to spice things up a little.

Corn muffin mix recipe  (The Quaker Corn Muffin recipe is on their container of Yellow Corn Meal).

1-1/4  cup flour
3/4     cup Quaker Yellow Corn Meal
1/4     cup sugar
2        teaspoons baking powder
1/2     teaspoon salt

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1 eggs slightly beaten
1/2 stick butter, melted
1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes

With out the cheese and the last 10 minutes of cook time.