Am…musings

Kathy, the mother of two of my favorite people … and an amazing person herself, is an awesome cook. Her daughter (one of the aforementioned favorite people) brought this great dish to a dinner party a few years ago. I have since made it for a few occasions at work. Our annual Thanksgiving Potluck was last week and a few coworkers requested I make it again.

I love it because it’s yummy, very cheap and so easy. Open two cans, a box, melt some butter, mix and viola. This time I even put it in my beloved big mixer, which was way overkill because it’s so simple to mix.

Cornbread Casserole

½ stick butter, melted
1 can creamed corn
1 can whole kernel corn
1 packages Jiffy cornbread mix
Shredded cheddar cheese (optional)
Green, red or jalapeno pepper (optional)*

Mix melted butter, both cans of corn and cornbread mix together.

If using peppers, dice into very small pieces and add to taste (with jalapeno, remember the heat is in the seeds, removing them all yields very little spice).

Bake at 350 degrees for 35 to 40 minutes or until a toothpick comes out clean.

If using cheese, scatter on top about three minutes before removing dish from oven.

*I tried finely sliced green onion (green portion only) this time and was pleased with the results.

This entry was posted on Sunday, November 22nd, 2009 at 10:41 pm and is filed under recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.