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!

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