Cornbread Casserole


cornbread casserole

I am amazed that it took me this long to post this. I’ve made this countless times over the years and it is all because of Mark’s family. It’s a recipe that has been passed down to new generations and made for almost every occasion. Mark’s uncle is primarily in charge of bringing this to the table and everyone is always clamoring to get a spoonful onto their plate (or maybe that’s just me…).

I like to compare this casserole to sweet masa. It’s smooth and flavorful and compliments almost any style of meal, from Latin to American.

cornbread casserole1

Cornbread Casserole


1 box of Cornbread Jiffy mix

4 eggs

2 cans creamed corn

1/3 cup milk

1/4 cup oil

1 cup shredded cheese (I used sharp cheddar cheese)

Preheat oven to 375 degrees Fahrenheit.

Mix all ingredients together until incorporated. Pour into a casserole dish and bake for 55-60 minutes, or until golden on top and not "jiggly" when you give it a little shake.

Print Friendly

Post a Comment

Your email is kept private. Required fields are marked *