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Fool-Proof Cornbread Casserole
This recipe is perfect for the holiday season. Not only is it easy to make (and seriously moist), it is a totally impressive dish to bring to a holiday party or relative’s house. Another bonus, it transfers easily so no need to worry about any spills in the car! This recipe yields enough for about 8 – 10 to have one decent sized piece; if you need to bake more, just double the recipe or cut smaller squares.
1 8 oz. can creamed corn
1 8 oz. can corn (drained)
1 package of Jiffy brand corn muffin mix
2 whole eggs
8 oz of sour cream (you can use light if you so choose)
2 tablespoons of melted butter or margarine
1 small can of diced jalapenos drained (optional- if you like spicy, go for it)
1 cup of shredded cheddar cheese, or enough to cover the top
Preheat oven to 350 degrees.
Combine all ingredients in a large mixing bowl, except for the grated cheese. Mix well, making sure there are no bright yellow spots of egg or dry spots of unmixed corn mix.
Pour contents into an 8 x 10 oven safe dish that has been lightly greased (Cooking oil sprays are a great time-saver).
Sprinkle cheese on top of the corn bread casserole BEFORE putting it into the oven. You can use as much or as little as you like here.
Bake for 50 minutes in the oven. To make sure it is fully cooked, insert a toothpick into the middle of the casserole. If it comes out clean, it is ready!
Let cool for about 20 minutes before cutting into squares and serving!