Chris' Recipes

Bon Appetite!

Corn Bread Casserole

Written By: Chris - Mar• 06•15

Cornbread is one of those things I love, but don’t prepare too often; I’m not sure why.  I think it’s a real comfort food, and I adore the the crisp exterior, with the soft, moist inside.  Add a thick layer of creamy butter and honey; and you’re soon to be “humming” with joy.  A number of years ago, I found and served a cornbread casserole for the Holidays that I had seen on one of the Food Network shows.  I’m bummed that I can’t locate that recipe, but I recently prepared one courtesy Paula Deen.  I modified slightly and was pretty darn good.  It’s a really easy dish because you start by doctoring up the “Jiffy” brand of mix.  This is a really simple side dish for anytime of the year.

paula deens

Ingredients:

1 (8-ounce) package Jiffy Corn Muffin Mix
1 (15 1/4-ounce) can Whole Kernel Corn, drained
1 (14 3/4-ounce) can Cream-style Corn
1/2 Cup Sour Cream
1/2 Cup Whole Milk Ricotta Cheese
1/2 stick Butter, melted
1 to 2 Cups Cheddar, shredded

Preheat oven to 350 degrees.

Corn_Muffin_Mix

Save yourself a lot of time and pickup the Jiffy Mix!

IMG_3653 IMG_3654

In a large bowl, hand mix, stirring together the two cans of corn, corn muffin mix, sour cream, ricotta and melted butter.

IMG_3656

I like to mix in some of the cheese before pouring it into a greased 9 X 13-inch casserole dish.  Bake for 45 minutes, uncovered or until golden brown.  Remove from oven and top with the remaining cheddar cheese.  Return to oven for up to ten minutes, or until cheese is melted.  Allow to stand for at least five minutes and then serve warm.

Enjoy!
Cheers!
~Chris

 

Comments

comments

Print Friendly, PDF & Email

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

What do you think?