I love trying new recipes all the time. This Cornbread Casserole, I tried a few years back. Not sure where I got it from now. I made it for Thanksgiving when my girlfriends were coming out.
Karen absolutely loved it and has made it many times now for her family. I had lost track of the recipe and actually had to get it back from her. If you don’t feel like having stuffing this is a great alternative or just add it into the meal like I did.
My family really enjoyed having it again!! Not only does it go great with turkey but it accompanies ham very nicely too! So this can easily be served up at Easter too!!
- 19 oz. can cream corn
- 19 oz. can whole kernel corn, drained
- 3/4 cup cornmeal
- 1 cup sour cream
- 1/4 cup melted butter
- 2 eggs, beaten
- 1 tsp. salt
- pepper to taste
- 1 cup flour
- 3 tsp. baking powder
- 1/3 cup sugar
- Butter for casserole
- Butter a 9" casserole. Mix cornmeal with sour cream and set aside. Mix all the dry ingredients together. Then add the rest of the ingredients, including the cornmeal mixture, and pour it into the greased casserole. Bake 60-70 min. at 350F.
Amount Per Serving:Calories: 342Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 73mgSodium: 655mgCarbohydrates: 48gFiber: 3gSugar: 12gProtein: 9g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust