Corn Bread Casserole

We are having a soul food luncheon at work tomorrow, so it is time for me to practice my easy cooking culinary skills again. I asked for suggestions on my Facebook page and I got all kinds of interesting suggestions.  My favorite one was from my friend, Leanne.  She told me about this amazing, EASY corn bread casserole recipe.  Don’t even think about counting the calories on this one, or you might not want to eat it. Ignorance is bliss, because this is one tasty recipe!!!

1 can kernel corn
1 can cream corn
1 box jiffy cornbread mix
1 stick of butter
8 oz sour cream
shredded cheese 

 Dump it all in a bowl

 Mix it up (juice and all), use as much cheese as you like!

I mixed cheese in the casserole, then after I put it in the pan, 
I sprinkled more cheese on top.

Bake it on 375 for 45-50 minutes. If you have a lot of people to feed, it doubles easily. It’ll still look jiggly in the middle, but the cornbread will look done around the edges.  

I really like cheese, so I may have put too much cheese on it! On the other hand, is there really ever TOO much cheese?!?! 


2 responses

  1. This is the same one I make (not the corn cake one but another one) but I've never used the cheese. I was always scared to. I guess I need to venture out some. 🙂

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