Thursday, January 5, 2012

Cornbread Casserole

Here's one of Bruce's favorite recipes for me to make during the winter. I'm making it next week. It's an old pampered chef recipe from 10 years ago or so...not sure I follow the directions perfectly...but hey, that's the joy of cooking isn't it???...make it your own!


2 boxes of Jiffy cornbread mix prepared as directed on box
2 Cans cream corn
1 Large can of chili (or homemade leftovers)
1 Cup shredded cheddar cheese
Sour Cream (optional)

Prepare cornbread as directed on box and add two cans of cream corn to mixture. Bake at 350 for 30 minutes or until a knife comes out clean from a middle test check. Remove from oven and spread with chili and then top with cheddar cheese. Place back into oven for 10-15 minutes or until cheese is melted. Top with a dollop of Daisy (or your favorite brand of sour cream). Yummy!

***You could add peppers if your family likes things on the spicy side.

1 comment:

Jamie said...

This sounds really good Gina! I may have to unfriend you though if you continue to post contraband recipes. :)