My Mother's Cajun Cornbread Casserole
By
Josephine Quick
@Kayliann
1
In the winter months my Mother served white bean, Pinto bean with this Cajun Cornbread Casserole. ( Miss You Mom!for you). I like to make it with my spagetthi bake.
Ingredients
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1 (15oz can(s)regular whole kernal corn, drained
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4 ozgrated sharp cheddar cheese
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1 Tbspnew orleans seasoning
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1/2 csour cream
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BOTTOM LAYER
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1 pkgcornbread mix (81/2 oz)
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2 largeeggs
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1/2 cmilk
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1 (4oz) can(s)chopped green chilies, drained
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1(15oz) can(s)creamed corn
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1/2 can(s)chopped onion
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4 ozgrated sharp cheddar cheese
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1 tspnew orleans seasoning
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TOP LAYER
How to Make My Mother's Cajun Cornbread Casserole
- Preheat oven to 425F, for this casserole, use a high sided round casserole dish 8 to 9 inches in diameter or luse a high sided 8 or 9 square pan.
- Mix together the ingredients for the bottom layer of the casserole and spread on the bottom of the casserole dish.
- Mix together for the top lalyer and pour the mixture in the sidh on top of the bottom layer. Bake uncovered for 50 minutes or until the top is golden brown.
About My Mother's Cajun Cornbread Casserole
Course/Dish: Savory Breads
