I made this delicious Cornbread Casserole for Thanksgiving. It would also be great served with chili or Mexican food. Only one pan to clean! You can double the recipe and bake in a 9x13 if you wish.
2 sticks butter
1 can whole kernel corn with juice
1 can creamed corn
1 box Jiffy corn muffin mix
3 eggs
Melt butter and pour into an 8x8 casserole dish.
Add whole kernel corn with the juice and the creamed corn.
Add the Jiffy corn muffin mix.
Beat eggs and add to the mixture.
Blend the mixture with a spoon until combined.
Bake at 350 degrees until lightly browned and the center is firm - about 35-40 minutes.
Kaitlin
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