Dec 24, 2009
Easiest recipe out there. Great for the holidays. I reviewed this in 06 but am making some updates as of 12/09. There is another cornbread casserole recipe (by Sarah Piepert) which is great if you want a more tradiitonal cornbread.....almost identical but has butter, no cheese, less sour cream, and a better estimated cooking time. As a rule of thumb for both recipes I always omit the eggs (I like my cornbread more bread-y and less like a souffle) and then cook for up to an hour or hour and 15 minutes. A 30 minute cooking time is not enough. Regarding the cheese, if you're going for a Mexican inspired meal add it in. I usually use 1/2 the suggested (4 oz) shredded mild cheddar.
Plan to serve Cornbread Casseroles using a spoon. It really wasn't meant to be cut into pieces like the picture.
I love bringing this meals to holiday gatherings because it's so easy and always a hit. With preschool kids to dress and get ready, the last thing I need on a busy holiday is to prepare a complicated dish. Enjoy.
—dishalish
