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| CORNBREAD CASSEROLE | |
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1 can corn, drained 1 can cream style corn 1 sm. container sour cream 2 eggs 1 stick butter, melted 1 box Jiffy cornbread mix Mix cornbread mix, melted butter and eggs. Stir in remaining ingredients. Bake at 350 degrees for 1 hour. | |
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recipe reviews #135903
Karen B. (Ohio) says:
I had to guess on sizes of the cans. I used the 15 oz. cans of corn, 8 oz. for the sour cream. I added 8 oz. of chopped ham and a cup of onions. Baked for 35 minutes and then topped with a Mexican cheese mixture. Was really good.
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