December 8, 2010
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When I was cleaning my bedroom the other day I came across a book I had forgotten I bought. Last year my son’s school had a book fair and I picked up Taste of Home’s “Fast Fixes with Mixes”.
I sat looking through it that night and found several easy and tasty looking recipes I wanted to try. I knew exactly which one I would try first and that was their version of Cornbread Casserole.
It took about 5 minutes to throw together and about another 25 to bake. Everyone in my house loved it except, of course, my 8-year-old son. He loves cornbread but was upset that there was real corn in this recipe. Go figure. My oldest tore through it. I served it with my Taco Soup and it was an easy meal on a busy night.
Mix everything together in one bowl!
Pour into greased baking dish.
Bake, scoop and eat!
From Taste of Home “Fast Fixes with Mixes”
- 1 – 8.25 oz. Box Cornbread Mix (I used Jiffy)
- 1 – 14.5 oz Can of whole kernel corn, drained
- 1 – 14.5 oz. Can of Creamed Corn
- 1 – Large egg
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Paprika
Preheat the oven to 400 degrees.
In a mixing bowl, mix all ingredients together well.
The recipe calls for a 11 x 7 x 2 baking dish. I have a CorningWare dish that is right around that size so I used that. Grease the baking dish and pour in the mixture. Spread the mixture with a spatula until level.
Bake for 25 to 30 minutes, or until just slightly brown on the top. You aren’t looking for a deep golden brown because you want this to remain moist. Mine took 25 minutes exactly on the middle rack.
Serve while hot. This is moist, rich and sweet, just like I like my cornbread.