Wednesday, May 23, 2012

Michelle's Cornbread Casserole

Neighbor Michelle made this for our Cinco de Mayo feast.  I didn't get a good picture before everyone started digging in, so this is what ya get!  YUM!

1 - 8.5 oz. pkg. of Jiffy cornbread mix
1 - 17 oz. can of cream style corn, non-strained
1 - 17 oz. can of whole kernel sweet corn
1/4 c sugar
1 c sour cream
2 eggs, beaten
1/2 c butter, melted

To Prepare
1.  Preheat oven to 350°F.

2.  Grease a 9 x 13 inch baking pan.

3.  Combine all ingreadients into a large bowl and mix thoroughly.

4.  Pour mixture into baking pan and bake for 45 minutes or until top in golden brown. 

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