Cornbread Casserole

SUBMITTED BY: HOBOLTH4 PHOTO BY: SCARLETT74

"This cornbread tastes like the corn cakes from a famous Mexican restaurant chain. Use an ice cream scoop to serve."

PREP TIME	10 Min
COOK TIME	30 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9x13 inch pan

USMETRIC

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INGREDIENTS

1 (15 ounce) can whole kernel corn, drained and 1/2 liquid reserved
1 (14.75 ounce) can cream-style corn
2 eggs
1 (8 ounce) package dry corn bread mix
1 cup sour cream
8 ounces Cheddar cheese, shredded

READ REVIEWS (22)

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.
Bake in preheated oven for 30 minutes, until golden brown.

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REVIEWS

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Reviewed on Apr. 14, 2003 by OLENSKA

Very easy and good. Not your usual side dish, and makes a nice change.

13 users found this review helpful

Reviewed on Apr. 14, 2003 by AMY-NV

Yummy & super easy! My boyfriend and his brother ate it up fast! I served it with Alyce Voorhees "Mexican Lasagna" and the cornbread complimented the spiciness of the lasagna. Bravo

11 users found this review helpful

Reviewed on Apr. 14, 2003 by SMACKY74

This recipe was ok, not the best. I added onions and cumino to spice things up and I think if I hadn't then it would have been really bad. My husband hated the texture, so I doubt this is very kid friendly. Sorry to be a downer, but I was hoping for more.

11 users found this review helpful

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