My Mother's Cajun Cornbread Casserole

My Mother's Cajun Cornbread Casserole Recipe

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Josephine Quick


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.


★★★★★ 1 vote

6 to 8
20 Min
50 Min


  • 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
  • 1/2 c
  • 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

How to Make My Mother's Cajun Cornbread Casserole


  1. 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.
  2. Mix together the ingredients for the bottom layer of the casserole and spread on the bottom of the casserole dish.
  3. 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.

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About My Mother's Cajun Cornbread Casserole

Course/Dish: Savory Breads

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