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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 1012 |
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A Twist on the Traditional Cornbread Stuffing made without the giblets, which my son hates. So this is what I came up with that my whole family loves and enjoys! Ingredients:
1c. chopped sweet onion |
1c. chopped celery |
1c. chopped baby carrots |
4tbs. butter |
1-28oz. can any type greens with season; well drained, or |
2c. any type fresh cooked greens |
1-15oz. can diced petite tomatoes; well drained |
2-15oz. can sweet creamed corn |
2 boxes. jiffy cornbread mix |
4 large eggs; well beaten |
3c. kraft shredded cheese; for vegetable mixture |
2c. kraft shredded cheese; for baking on top |
1tsp. white pepper |
Directions:
1. In skillet saut'e 1st three ingredients in melted butter til tender not over cooking. Add drained greens and tomatoes cook on low. In a mixing bowl add the cornbread mix, creamed corn, beaten eggs stir together mixing well then add warm vegetables and 3c. cheese. Pour mixture into well sprayed ceep casserole dish.
2. Bake 400 degrees; for 35 min. Then spread 2c. cheese evenly over top of casserole bake an additional 5 min.
3. ENJOY!
4. Will have a picture available soon!
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