Cornbread Casserole
This recipe was given to me by a
fellow teacher, Joan, and I love how moist it is! Plus, it's so simple to make it.
(serve with Sausage, Lentils, and Spinach Stew)
Ingredients:
2
boxes Jiffy Cornbread Mix
1 15 oz can
whole kernel corn (drained)
1 15 oz can
creamed corn
16 oz sour
cream
1 stick melted
butter
4 eggs
(sugar for
sprinkling)
Directions:
Mix all
together and put in a buttered 13 x 9 pan.
Sprinkle top
with sugar and cover with tin foil.
Bake at 350 for
30 minutes.
Then remove
foil and bake for about 15-20 more minutes (until top golden brown and
toothpick comes out clean).
Serve warm.
(note: I ended
up only having a 9x9 and it did bake okay, but it took at least 20-30 more
minutes to bake.)
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