Cornbread Casserole
By LeeAnn Sharpe
This recipe came from a friend. She made it for Thanksgiving and it was the hit of the table! It’s a warm, rich combination of corn and cornbread that taste almost like a dessert.
In a casserole dish - Melt 1 stick of butter in the microwave, Add 1 can corn and 1 can creamed corn. Mix in 8 oz of sour cream and 1 box of Jiffy cornbread mix. Bake for Jiffy mix directions. 325 degree oven for 30 minutes.
I decided to get a little more festive with the basic recipe and made a version with green chilies and red peppers and it was delicious and colorful for Christmas!
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