Cornbread Casserole

This recipe is my Northern Cornbread recipe adapted for cornbread casserole.

Makes: A 9x9 pan

Course: Side Dish

Servings: 6

Prep Time 15

Cook Time 40

Total Time 55

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Ingredients

Cornbread Mix:

½ cup cornmeal
½ cup all-purpose flour
¼ tsp salt
¼ tsp baking soda

Wet Ingredients:

6 Tbsp butter
¼ cup white sugar
1 large egg
1 cup sour cream
1 15 oz can creamed corn (canned)
1 15 oz can whole corn (canned, well drained)

Instructions:

Preheat the oven to 375°. Grease a 9x9 baking dish and set aside.
In a bowl, whisk together the cornmeal, flour, salt, and baking soda.
In another mowl, melt the butter then stir in the sugar. Quickly add the egg and beat until well blended.
Add the sour cream, creamed corn, drained whole corn, and mix together.
Stir the wet and dry ingredients together until just combined.
Pour the batter into the prepared pan and bake for 30-40 mintues, or until a toothpick inserted in the cetner comes out clean.

Notes:

*For a quicker version, you can use Jiffy cornbread mix - just leave out the "cornbread mix" section of the recipe then follow the rest of the recipe EXCEPT - increase the eggs to 2 eggs and the butter to 8 Tbsp.*