Cornbread casserole will convert anyone into a corn lover.
Our friends from Recipe Lion have this to say about this recipe:
“Jiffy Cornbread Casserole is a corn lover’s dream come true. This cornbread casserole recipe is so moist, full of flavor, and slightly sweet, that in addition to being one of the most popular side dishes around, it is sometimes served as dessert with a bit of honey. This recipe uses Jiffy corn muffin mix, and will make your mouth water as soon as you smell it beginning to bake! Cornbread casseroles are appropriate for many different occasions, including holidays, so you’ll likely make this recipe a lot. Bring it to your next family gathering and watch how quickly it disappears.”
It’s another reunion dish! And since I have to attend a lot of family reunions, this is perfect for me.
Ingredients
1 (17-ounce) can Del Monte whole corn
1 (17-ounce) can Del Monte creamed corn
1 cup Daisy sour cream
1/2 cup Land O Lakes margarine, melted
1 (8-1/2-ounce) package Jiffy Corn Muffin mix
2 Eggland’s eggs
Instructions
Preheat oven to 300 degrees F.
Drain can of whole corn (not creamed corn). Then, combine all ingredients in a large bowl and mix thoroughly.
Pour into a 2-quart casserole dish.
Bake for 1 hour 40 minutes.
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Quick Tip: Serve while warm.
Thanks again to Recipe Lion for this amazing recipe.
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