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|1 can(s)||regular sized can of creamed corn, undrained|
|1 can(s)||regular sized can of corn, drained|
|1 box||jiffy cornbread mix or use following substitution|
|1 stick||butter, melted|
|2 to 3 c||shredded cheddar cheese|
|1 c||sour cream|
|1 Tbsp||baking powder|
Knoxville, TN (pop. 178,874)
Member Since Jan 2011
This recipe was given to me from a friend at our local church who would always bring it to holiday gatherings and potlucks, I give her the credit for this yummy side dish. My kids insist on having this every Thankgiving & Christmas as one of our traditional side dishes.
This was very good! It doesn't have the usual texture of corn souffle, but rather a moist cornbread texture. It's very satisfying: a rib sticking and a hearty side dish. I see it being served for a holiday dinner with a baked ham, or just any weekday with something as simple as burgers or barbecued ribs.
Combine all but half of the cheese in a bowl.
Pour into a large, greased 13x9 baking dish.
Bake at 350' until center is set & casserole is slightly golden, 35-40 minutes.
Sprinkle with remaining cheese & bake 5-10 more minutes.