Mama's Cornbread Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This has to be one of my most favorite recipes my mother ever made. She baked it on special occasions as a substitute for traditional stuffing. If you like the taste of sweet corn with a spicy kick, you may enjoy this. Ingredients:
1 (15 ounce) can cream-style corn |
1 (5 ounce) can mexican-style corn |
8 ounces sour cream |
1/2 cup butter or 1/2 cup margarine, melted |
2 eggs, slightly beaten |
1 (8 1/2 ounce) package jiffy cornbread mix |
8 ounces jalapeno jack cheese, shredded |
Directions:
1. Mix eggs, butter, sour cream, and cornbread mix together.
2. Pour in both cans of corn.
3. Stir in half the cheese.
4. Pour into a baking pan or casserole dish.
5. Bake at 350F for 30 minutes.
6. Remove from the oven and sprinkle the remaining cheese on top.
7. Bake until the cheese has melted and the center of the casserole is solid.
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