Corn Bread Casserole
Easy to make, a great assition to a Sunday dinner..."I figured this would be either really bad, or pretty good. It was pretty good! I substituted a can of cream of celery soup for the cream style corn, and used red bell pepper instead of green. The leftovers heated up well, which made it good for lunch later in the week. I'll make it again." - punkiejam
Yield: 6 Ready in 1 hours, 30 minutes
131 people trying soon
Corn Bread Casserole Preparation
1 Saure onion and green pepper in a skilet until soft, set aside to cool.
2. In as large bowl, mix corn (1/2 juce drained off), jiffy corn mix, onion, green pepper, eggs and corn meal. Stir until well mixed.
3. Put mix in a 9 x 9 x 2 greased pan.
4. Bake at 350d for 45 minutes, add grated cheese to top and bake for additional 15 minutes.
Cool 5 minures and chow down!
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