Cheesy Cornbread Supreme Recipe
Cornbread Supreme. Oh Lordy. I think we’ve made this dish 4 or 5 times in the last few months. It is so good. Especially with Calico Beans. Mmm. I think I may have to make it again this week. I’m getting cravings.
If you haven’t had a cornbread casserole before, basically it is a very moist, rich cornbread. Feel free to halve the recipe if you have a smaller family.
1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can cream style corn
16 oz. container sour cream
4 eggs, slightly beaten
1 cup margarine or butter, melted
2 boxs Jiffy cornbread mix (7 1/2 oz. each)
2 cups shredded cheddar cheese (optional)
1. In a large bowl, combine cornbread mix, sour cream, butter, whole kernel corn, cream style corn, and eggs. Place in a lightly greased 9" x 13" baking dish and sprinkle with 2 cups shredded cheddar cheese. Bake at 350-f degrees for 45 to 50 minutes or until golden on top and cooked through. (My oven is old and I would say I cook it for 55-60 minutes)
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