Name: Cornbread Casserole
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 8 servings
Cuisine: Side
Ingredients: 2 large eggs; 1 cup (230g) sour cream; 1/2 cup (112g) unsalted butter, melted; 2 tbsp (26g) sugar; 1/4 tsp salt; 8 ½ ounce package cornbread mix (I use Jiffy); 15 oz can whole corn kernels, drained; 15 oz can creamed corn

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Sarah’s Recipe Book

Preheat oven to 350°F (180°C). Spray a 9-inch square baking dish with nonstick spray. Set aside.

In a large bowl, combine the eggs, sour cream, butter, sugar and salt and whisk until well combined.

Add the cornbread mix, whole corn kernels and creamed corn and stir together until combined.

Pour the mixture into the prepared baking dish and bake for 55-60 minutes, or until the top and edges are lightly brown. If it seems a little jiggly in the middle, that’s fine.

Remove casserole from oven and serve warm.

8 ½ ounce package cornbread mix (I use Jiffy)

Cornbread Casserole

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准备好开始烹饪了吗？