Cornbread Casserole


 
J

JRPfeff

TVWBB Guru
This recipe for Baked Cornbread Casserole has become a Thanksgiving staple in my home. It just dawned on me that once a year is not enough. This will make a great side for barbecue.

INGREDIENTS
1/4 pound butter, melted
2 eggs, beaten
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn
1 (12 ounce) package corn bread mix
1/2 cup sour cream
2 TBSP Raw sugar
1 (4 ounce) can diced green chiles or jalepenos (optional)
1 cup grated sharp cheddar cheese (optional)
1/4 cup crumbled cooked bacon (optional)

DIRECTIONS
Preheat oven to 350 degrees F. In a mixing bowl, fold all ingredients together. Pour into a 2 quart casserole dish. Bake for 45 minutes.

A similar recipe was posted on TVWBB a few years ago, but the link has expired.
 
Here's a recipe I found written on a sheet of notebook paper in my mothers cookbook. It is very similar to the above recipe ingredients but its baked slightly different. I tried it on New Year's day and it stole the show. Everybody loved it.



JALAPENO CHEESE CORNBREAD

2 eggs slightly beaten

10 1/2 ounce can Tex Mex hole corn (drained)

1/4 cup mayonnaise

2 ounces of chop jalapeno peppers (fresh)
or 2 ounces of chopped jalapeno peppers in jar

5 ounces sour cream

1/2 cup diced onions

1 cup shredded cheddar cheese

1 cups buttermilk

1 1/2 cups self rising cornmeal

Combined eggs, corn, mayonnaise, jalapeno peppers, sour cream, onions, cheese, and buttermilk in large bowel. Stir to blend. Add cornmeal stirring until well mixed. Pour about 1/16 of an inch of vegetable oil in a large cast-iron frying pan. Heat oil on stovetop until oil is almost smoking. Pour mixture into cast-iron frying pan causing mixture to fry and crust bottom of cornbread. Then bake in oven at 375° for approximately 35 to 45 minutes. (Approximately 8 to 10 servings)
 
Here's one more cornbread recipe that I found however I have never tried it... It certainly sounds good... Think I will try it next time I fire up the old cooker...

SALSA CORNBREAD
This quick and easy salsa cornbread can be cooked on your smoker or cooker...
1 cup cornmeal
1/4 cup hot or mild salsa
1/4 cup beer...
2 tablespoons canned chopped green chillies or 2 tablespoons pickled jalapeno peppers.
1 egg, beaten

DIRECTIONS
In a mixing bowl combine all ingredients; stir until moistened. Pour about 1/16 inch of vegetable oil in a 10 inch black skillet. Heat on burner until oil is about to start smoking. Pour batter into skillet and allow mixture to fry for just a second or two. Place skillet in centre of cooking grate. Cook 25 to 30 minutes HOT until top is brown and wooden pick inserted in the centre comes out clean. Serve warm.
Makes 8 servings
 
Bill - Thanks for the recipes. Searching the internet I found dozens of variations of these cornbread recipes. They must all be good based on the pride people take when they post them.

I'd bet they all go great with BBQ.

Jim
 
You must log in or register to reply here.

 

Back
Top