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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This is great for pot lucks, carries easily, even if only luke warm, still tastes good. Great left over and warmed up the next day. Ingredients:
2 eggs |
1 stick oleo or butter |
1 cup shredded cheddar cheese |
1 pkg jiffy cornbread mix |
1 cup milk |
1 can whole corn, undrained |
1 can cream corn |
1 tabsp dried onion flakes |
chopped parsley |
Directions:
1. Beat the 2 eggs in a bowl
2. Add the cheese, stir together
3. Add the oleo or butter, melted
4. Stir ingredients together
5. Add the cornbread mix and milk alternating in small amount, mixing well after each addition
6. Add the onion flakes, mix
7. Add the whole corn with the liquid
8. Add the cream corn
9. Mix well
10. Pour into greased flat casserole pan of 8 1/2 x 11 or slightly larger.
11. Top with chopped fresh parsley
12. Bake at 375 for 40-45 minutes until firm & browned
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