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Cornbread Casserole


1 can (15-1/4 oz) whole kernel corn, drained
1 can (14-3/4 oz) cream style corn
1 pkg (8-1/2 oz) corn bread/muffin mix
1 egg
2 tablespoon butter or margarine, melted
1/4 tsp garlic powder
1/4 tsp paprika

In a large bowl, combine all ingredients. Pour into a greased 11 x 7 x 2 inch baking dish. Bake, uncovered, at 400oF for 25 to 30 minutes or until the top and edges are golden brown.

Makes 4 to 6 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.