Name: Cornbread Casserole
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 can (15-1/4 ounces) whole kernel corn, drained; 1 can (14-3/4 ounces) cream-style corn; 1 package (8-1/2 ounces) cornbread/muffin mix; 1 large egg; 2 tablespoons butter, melted; 1/4 teaspoon garlic powder; 1/4 teaspoon paprika

Since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this casserole for him. —Carrina Cooper, McAlpin, Florida

Cornbread Casserole

(15-1/4 ounces) whole kernel corn, drained

(14-3/4 ounces) cream-style corn

(8-1/2 ounces) cornbread/muffin mix

butter, melted

garlic powder

paprika

I&#039;ve been making something very similar for years.  Differences are I put a cup of sour cream in place of the butter and leave out the garlic power and paprika.  Sometimes I add grated cheddar cheese.  No matter if you call it a pudding or casserole...it is delicious.  I serve it with many dishes; like meatloaf, chicken, fish, shrimp.  Nice thing is I have everything in the house to make it so it is a go to when I need a side dish.  Yes, I normally even have the sour cream.

I have made this dish for years, but in my neck of the woods it is called corn casserole and we like it sweet with a little added sugar and spicy with some chopped jalapeno.

I actually love this stuff!  I just add more butter and right before time is up butter up the top of the cornbread, no garlic or paprika.  Its usually gone fast so its the last thing out of the kitchen.

To be considered a casserole the dish must be the main course. Of course, that&#039;s just my opinion

Dear Maiden Faire -- your description of a casserole with meat and cheese is and veggies or rice is the most common, but a casserole can be construed as many different dishes served in a traditional casserole dish, which is large rectangle (sometimes square), moderately deep 3-4 inches, pottery dish (sometimes with an open top, sometimes a glass lid) in which you can bake the meat and potatoes you&#039;ve described, but other dishes as well. Typically these are always going to be moist, damp or &quot;scoopable&quot; entrees which have been made by combing a variety of loose ingredients. This cornbread dish is moist, has loosely added ingredients, and is scooped or spooned out softly, rather than necessarily being firm enough to cut into squares, like cornbread.   So with this mind, you could call a peach cobbler a casserole of the dessert variety, a lasagna a casserole of the pasta variety, and a sweet bread pudding or bread egg strata a casserole of the breakfast variety.    All of these dishes are moist and spooned out of a casserole dish.

Dear Maiden Faire, make this as you would your usual homemade cornbread recipe.  Add the two types of corn, garlic, paprika, and 1/4 cup of sugar if your cornbread tends to be savory and not sweet. Preferably use yellow corn meal to white but either will work.  Then complete as you normally would adding cooking time to adjust for the extra liquid.  There you have it.  It should work.   The sweet potato casserole you are looking for uses about 4 to 6 cups mashed cooked sweet potatoes.  3 eggs, a cup of evap milk, sugar, and vanilla.  Some people add orange juice.  Some people put  marshmallows on top ( yuk) but you can find hundreds of variations on line .

This is a very delicious dish. Very easy to add different ingredients you like. I have made twice. The second time I added cheese and a few jalape?os. Delicious both ways.

Cornbread Casserole

Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 6

Cost: $3.45 /serving

Author : Taste of Home

Ingredients

Instructions

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