This recipe was often made for Sunday dinner on the ground, funerals and holidays. It has quickly become a well loved dish for my family here in Galveston, during the holidays.
- 1 can cream corn
- 1 can whole kernel corn
- 1 package of cornbread mix ( I use Jiffy cornbread– been around since 1930)
- 8 oz sour cream
- 1 stick unsalted butter
- 2 eggs
- 1 package of frozen Pictsweet Farms seasoning blend (onion, celery and bell pepper)
- 8 oz of grated cheddar cheese
Drain whole kernel corn. Beat eggs and add both corns. Mix well. Add cornbread mix and stir well.
Saute seasoning mix in 1 stick of butter. Add to cornbread mixture.
Pour into a greased 9×13 baking dish. Dob with sour cream. Cover with cheese.
Bake at 375 degrees for 45 minutes or until done in the middle.
Can make ahead of time then reheat for 10 minutes –
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