Here's a little recipe I got off the online magazine where Karise is an author! (*plug* :)) Go to "blissfully domestic" dot com to see this coolio site! Anyway, I made this the other night with a vegetable chili (the chili was o.k., I didn't feel that it was post worthy, but the cornbread definitely was!) Enjoy!
Cornbread Supreme (makes one 9x13 pan)
1 (16oz) can whole kernel corn, drained
1 (16oz) can cream style corn (I didn't use as much corn as it called for, but it was still good)
16 oz container sour cream
4 eggs, slightly beaten
1 C margarine or butter, melted
2 boxes Jiffy cornbread mix (7 1/2 oz each I just got that small sized Jiffy cornbread box--I don't think it was exactly this size??)
2 C shredded cheddar cheese (optional)
In a large bowl, combine cornbread mix, sour cream, butter, whole kernel corn, cream style corn, and eggs. Place in a lightly greased 9x13 baking dish and sprinkle with 2C shredded cheddar cheese. Bake at 350 for 45 minutes or until golden on top and cooked through.
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