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
- 1 (15oz can(s)
- regular whole kernal corn, drained
- 4 oz
- grated sharp cheddar cheese
- 1 Tbsp
- new orleans seasoning
- 1/2 c
- sour cream
- 1 pkg
- cornbread mix (81/2 oz)
- 2 large
- eggs
- 1/2 c
- milk
- 1 (4oz) can(s)
- chopped green chilies, drained
- 1(15oz) can(s)
- creamed corn
- 1/2 can(s)
- chopped onion
- 4 oz
- grated sharp cheddar cheese
- 1 tsp
- new orleans seasoning
BOTTOM LAYER
TOP LAYER
How to Make My Mother's Cajun Cornbread Casserole
- 1Preheat 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.
- 2Mix together the ingredients for the bottom layer of the casserole and spread on the bottom of the casserole dish.
- 3Mix 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
