Sunday, November 28, 2010

Cornbread Casserole

This cornbread casserole is a standard for our Thanksgiving Dinner. My daughter and her boyfriend had Thanksgiving Dinner with his family on Thursday, but she missed the old favorites that I serve so on Friday night we had another dinner with them including this casserole that they both love.


1 (15 ounce) can whole kernel corn, drained and 1/2 liquid reserved
1 (14.75 ounce) can cream-style corn
2 eggs 1 (8 ounce) package dry corn bread mix
1 cup sour cream
8 ounces Cheddar cheese, shredded


Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan. In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.
Bake in preheated oven for 30 minutes, until golden brown.

This will make approximately 12 servings. It is so easy and so delicious, hope you try it and let me know how you like it.

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