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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a favorite in my family served with a big 'ol bowl of chili or ham and bean soup. I usually use a mexican or italian shredded cheese blend in mine but regular cheddar would be good too. Ingredients:
15 ounces cream-style corn |
15 ounces corn, drained |
2 eggs |
1/2 cup butter, melted |
1 cup shredded cheese, divided |
8 1/2 ounces jiffy cornbread mix |
Directions:
1. Mix the first 4 ingredients in a bowl.
2. Add 1/2 cup of cheese, mix well and pour into a greased 8x8 pan.
3. Sprinkle dry cornbread mix on top and lightly press into the corn mixture with the back of a spoon.
4. Bake in a 350 degree oven for 40 minutes.
5. Top with remaining 1/2 cup cheese and bake 10min longer until cheese is melted and nicely browned.
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