Tuesday, June 23, 2009

Yummy Cornbread Casserole

I tried this at a wedding shower a few weeks ago. We had grilled steak, a lovely salad and this cornbread casserole. I personally never would have thought to serve a cornbread casserole with steak, but it went together very well. It also got rave reviews from both men and women. I got this recipe from my mother who got it from the couple who hosted the shower, the Iunkers.

If you want to try something new, see if it goes over as well as it did when I took it to our family dinner last Sunday. Even the kids liked it.

Cornbread Casserole

2 eggs
1 cube butter
1/2 cup chopped sweet onion
1 can green chilies (small can)
1 box Jiffy corn muffin mix
1 can cream corn
1 can regular corn (strained)

sour cream
1 1/2 cups cheese

Cream butter and add eggs. Mix until smooth, then add everything else and mix again until combined. Pour into a greased 9 X 13 pan. Put dollops of sour cream on top using a teaspoon. Then sprinkle the top with 1 1/2 cups of cheese (I used the grated Mexican cheese).

Cook at 350 degrees for 40 minutes. Serve warm. It is much tastier warm.

This is what the box of Jiffy corn muffin mix looks like. I found mine by the cake and muffin mixes at the grocery store.

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