Recipe of the Week #1

Corn Bread Casserole

Lisa Stueber


2 boxes Jiffy corn muffin mix (the small ones)
2 eggs
1 can cream corn
1 (8 oz) sour cream
1/4 cup oil
1/2 cup sugar


  1. Mix all ingredients.
  2. Pour into 9×13 pan.
  3. Bake at 350 for 40-60 minutes.

This is a great recipe that we make for most potluck type events. Another use that we found recently was putting taco ingredients on top of warm corn bread to make a delicious alternative to tacos. I would say that Corn Bread can be a great side to go with just about anything, but it can also be a wonderful dessert all by itself.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s