Cornbread Casserole

February 22, 2013

Do not be alarmed.  Do not.  There are....vegetables in this dish.  Yes. Vegetables. Yes, you are on the correct blog (if you are looking for mine, otherwise, you may be on the wrong one, but, please, stay..lots of good stuff here)  OK, so, just one vegetable.  And cheese.  And bread.  Because, that is one of the few ways vegetables will be consumed by me.

They are not a favorite of mine.  Corn is though.   It's a good veggie for me.  Yellow veggies are OK.  Green.not so much.  I blame my parents.(yes, they are aware, my mom just say "eh, what can you do?)  As a child, I was forced to eat my veggies before leaving the dinner table.  I can still taste the cold,plain, Brussels Sprouts...eck.

This is much better.  Crunchy cornbread, creamy corn and topped off with some perfectly lovely cheese. A great way to eat some veggies. 
Perhaps, not the healthiest way, but, a way, no less. That's OK by me.

Cornbread Casserole

Ingredients

  • 15 oz can whole kernel corn, plus 1/2 of the liquid
  • 4.5 oz can cream corn
  • 1 cup sour cream
  • 8 oz box, cornbread mix
  • 2 eggs
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 400 degrees. Spray/Grease 9 x 13 baking dish.
  2. In a mixing bowl, add corns, liquid, sour cream, eggs and cornbread mix. Mix until combined well.
  3. Pour into prepared dish. Sprinkle top with cheese. Bake 30 minutes or until top is golden brown.
Yield: Serves: 6-8
Prep Time: 00 hrs. 20 mins.
Cook time: 00 hrs. 30 mins.
Total time: 50 mins.


9 comments

  1. Yum! I make a similar one but without the cheese -- going to have to try it with the cheese! Who doesn't love cheese?

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    1. I argree Grandma KC :) Thanks for visting!

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  2. I relate-I feel the same way about veggies! This is a vegetable I can get behind :P

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    1. Me too Kayle :) Thanks for stopping by!

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  3. This looks so yummy- I bet my kids would love it. But it makes me sad to hear about people who hate vegetables, because they really are good (tasting, I mean, not just good for you) except that so many people ruin them by serving plain, boiled to death brussels sprous- blech! Have you ever tried roasting vegetables? That is my favorite way of cooking them. I suggest starting with sweet potatoes- just peel, cut up, drizzle with olive oils and salt and pepper (or whatever other seasoning you like, dried rosemary is great with sweet potatoes) spread out on a nice big baking pan and cook, flip over when they start to carmalize on the bottom. They are like candy. No kidding. I'm sure you can find plenty of more detailed recipes online, I do it so often I don't really follow a recipe.

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    1. Thank you Heather. Those are some great ideas. The sweet potatoes sounds delicious. I will give them a try :)

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  5. Haha. You definitely won't like my recipe today (Brussels sprouts) although it does have cheese. :) As for your recipe - sounds like yummy, homey comfort food to me. Yum!

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    1. LOL..Now, your Brussels sprouts look darn good! They may just sway me over to the green veggies side ;)
      Thanks for visiting Anita!

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