Thursday, November 24, 2011

Cornbread Casserole

This recipe is a family favorite at
Thanksgiving and Christmas.

Cornbread Casserole:
1 box Jiffy Corn Muffin Mix
1 can whole kernel corn drained
1 can creamed corn NOT drained
8 oz. sour cream
2 eggs slightly beaten
2 sticks of butter melted

Bake at 350-degrees for 50 minutes to one hour.

Drain the full kernel corn, but NOT the
creamed corn.

Stir sour cream into the corn bread mix in
a large bowl.

Mix in the two eggs.

Add the melted butter...

The creamed corn...

and, the full kernel corn and mix well.

Spray a 9 X 13 inch cake pan with non-stick spray.
If you are making this ahead to reheat in a microwave
later, use a glass pan like this.

Spread the mixture in the pan and
bake for 50 minutes to one hour
until golden.

We never have any leftovers
of this yummy side dish!


  1. it's must be very2 nyamiee mom :D

  2. Wishes you and your family a Christmas filled with joy and a Happy New Year!

    HD Cafe

  3. wow!!! now everytime i visit your blog im alyws hungry hehe!! anyhu u said ul follow my blog back but u never did .. pls follow

  4. wow.. nice .. I'll try to make it .. Good luck with creating a sense of delicious and tasty. Quotes About Life

  5. wow very yummy...nice post.. i really like it