Cornbread Casserole

"From the folks at the Cooking Dragon mailing list. You can use a 9x13 pan, or 2 9" pie plates. Easy and oh-so-tasty."
 
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photo by DrGaellon photo by DrGaellon
photo by DrGaellon
photo by DrGaellon photo by DrGaellon
Ready In:
50mins
Ingredients:
5
Serves:
8-12
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ingredients

  • 8 ounces cream cheese, softened
  • 12 cup butter, melted (4 oz)
  • 1 (15 ounce) can cream-style corn
  • 1 (15 ounce) can whole kernel corn (with its canning liquid)
  • 2 (8 1/2 ounce) boxes Jiffy corn muffin mix or (8 1/2 ounce) boxes Jiffy cornbread mix
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directions

  • Preheat oven to 350°F Spray a 13x9 baking pan (or 2 9" pie plates) with non-stick spray.
  • Beat together cream cheese, butter, cream-style corn, kernel corn (including the canning liquid) and corn muffin mix until thoroughly blended.
  • Pour into prepared pan(s). Bake in preheated oven 45 minutes, or until golden brown. It will still be soft and moist in the middle, so you won't really be able to cut it into individual pieces; it'll be more scoopable.

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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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