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  • Casserole cornbread

Casserole cornbread

Posted on Oct 10th, 2018
by Matthew
Categories:
  • Recipes

Casserole Cornbread

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Casserole cornbread. Read more below.
Casserole cornbread, recipe Rating: 4.4
Number of votes:85
Ingredients
2 large onions, chopped (substitute chopped chives)
6 Tablespoons butter or margarine
2 eggs
2 Tablespoons milk
Two 17-ounce cans cream-style corn
One 16-ounce package cornmeal muffin mix
1/2 pint dairy sour cream (1 cup)
2 cups shredded sharp cheddar cheese

Preheat oven to 425 degrees. Butter a 13 x 9-inch inch baking dish. In medium skillet, saute onion in butter until golden, set aside. In medium bowl, mix eggs, and milk until blended. Add corn and muffin mix. Mix well. Spread cornbread batter into baking dish. Spoon sauteed onion over top. Spread sour cream over onion. Sprinkle with cheese. Bake 35 minutes or until puffed and golden. Let stand 10 minutes before cutting into squares. May be refrigerated or frozen and reheated.

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Reference: Casserole cornbread

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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