Corn Bread Casserole
Recipes » Main Dish » Casseroles
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." - punkiejamYield: 6 Ready in 1 hours, 30 minutes
Cuisine: AmericanMain Ingredient: Corn
100% would make again (reviews)
299
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131 people trying soon
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Notes 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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Picture By: George Ross / Recipe by my stepson Randy Berry
photo by 
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Corn Bread Casserole Reviews
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This is wonderful! I altered the recipe a bit to closer resemeble my mother's corn casserole. I added 8 oz of sour cream and along with the creamed corn, I added 1/2 a can of white canned corn for texture. I will be making this again and again, so easy!
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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.
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It came out perfectly! I didn't use Jiffy corn mix, instead, I added baking soda and 2 cups of corn meal. I also put two cans of cream style corn. Came out very well, everybody loved it, would definitely make it again, and will!
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Thanks for the recipe. I enjoyed the different texture the cream corn make.
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This is a real crowd pleaser. I leave out the peppers, use sharp cheddar and Vidalia onions. Adding a cup of sour cream makes it even richer.
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