Cornbread casserole is another traditional dish in my family ever since I learned the recipe back in 1999 while still at OSU. It's a favorite for everyone in the family except for Mara. I still don't understand how I can have a daughter that doesn't like corn. :)
Cornbread Casserole
- 1 (15.25 ounce) can whole kernel corn, undrained, or frozen corn
- 1 (14.75 ounce) can cream-style corn
- 1/2 cup sour cream
- 1/2 cup (one stick) butter or margarine, melted
- 2 eggs
- 1 (12 ounce) package corn muffin mix
Preheat oven to 350° F. Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan. Bake for 35 to 45 minutes or until nicely browned.
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