Monday, November 9, 2015

cornbread casserole

I wish I could make cornbread that's crisp and buttery on the outside and moist and tender inside.  But it's just one of those things that never turn out that well for me.

So I have a few different recipes for cornbread with extra ingredients added, that help me to turn out some decent cornbread-like dishes.

Some of the recipes have cheese included, one has rice and peppers in the list of ingredients, but this one is my favorite...because it does turn out moist.
It's a little bit sweet from the creamed corn but not too sweet.

Cornbread Casserole
2 eggs
1 pkg. 8.5 oz. cornbread mix
1 stick butter, melted
1 can corn, drained
1 can creamed corn
1 cup sour cream

Lightly beat eggs, add cornbread mix and melted butter. Stir just until mixed, then add corn and creamed corn.

Stir in sour cream and mix until ingredients are blended. Don't overdo it.

Pour mixture into a greased 9"x 9" square pan.

Bake in a preheated 350 degree oven for 35 to 45 minutes...until center is still moist but not jiggly and top is golden brown.

It's more of a bread that you spoon out of the pan rather than cutting into squares.

We had it for Sunday dinner along with roasted pork butt (which took forever to get done),sauerkraut, mashed potatoes and gravy,and peas.

Sugar cookies and ice cream for dessert.

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