Cornbread Casseroles for Thanksgiving or Anytime

I personally have used this a Breakfast, and sides to Lunch & Dinner. Makes a great snack, too!

1 stick of butter
2 eggs
8 oz. sour cream
1 can cream corn
1 can kernel corn, drained
1 box Jiffy corn bread

Start by heating oven to 450 degrees.
Then in a pan melt 1 stick of butter.
In a mixing bowl, put your eggs, sour cream and butter. Mix.
Then in same bowl put your cream corn and your kernel corn (drained). Mix.
Stir in corn bread mix.
Put in a greased cake pan (greased). ~ NOTE: I use a spray oil in casserole dish.
Bake for 40 to 45 minutes.

Credit: cooks.com
Photo Credit: everythingandnothing.typepad.com

1 pkg. Jiffy corn bread mix
3/4 c. oil
1 sm. can pimientos, chopped
4 eggs
1 tsp. garlic salt ~ NOTE: I skip the salt and use 1/3 tsp. Garlic POWDER.
2 cans cream style corn

Mix all together and put in casserole dish or 9 x 13 inch. Add small package of sharp cheddar grated cheese on top. Bake at 350 degrees for 45 minutes.

For the original recipe see Corny Bread

Recipe Credit: cooks.com
Picture Credit: www.recipetips.com

1 lb. hamburger, browned, (drained)
½ Cup chopped onion
1 can diced tomatoes (do not drain)
2 can chili beans, I use Bush's Chili Beans (do not drain)
½ tsp. onion powder
3 tsp. chili powder
½ tsp. garlic salt
salt & pepper
1 cup shredded cheddar cheese
1/2 cup additonal cheddar cheese for batter (optional)
(2) packages Jiffy Corn Muffin

Mix Brown hamburger with onion and drain. Add Tomatoes, chili beans and seasonings. Simmer for 15 minutes. Put into greased 9x13 pan and sprinkle cheddar cheese on top. Mix corn bread mix according to box directions. (I add some cheese to the corn muffin mix before pouring it on top) Pour corn muffin mix on top of the chili and cheese cover completely. Bake at 400 degrees for 20 minutes or until golden brown.

* I use a packet of chili seasoning mix and omit all the spices. Add about a 1/4 cup of additional water to the meat mixture.

Credit recipe and picture:

2 or 3 cups of leftover ham, chopped
2-3 leftover cornbread for topping the casserole - unsweeted
8 oz. sour cream
1 can cream of mushroom soup- undiluted
1 package (2 c.) grated cheddar and mozzarella cheese
2 eggs
1 1/2 sticks butter
1 frozen three cheese broccoli in cook-in-bag

Spray Pyrex casserole with oil.

(My suggestion: Mix soup, sour cream, eggs in bowl, and fold in ham and cheese and broccoli prior to placing in greased casserole.)
Place ham, soup, and sour cream in bottom of greased casserole.

Whisk the two eggs and add to the ham mixture and blend well. Following manufacturers directions poke wholes in bag and cook broccoli in bag for 5 minutes in microwave. Add this to the ham mixture and blend it in well.

Top this with the 2 cups (or an entire bag) of finely shredded cheese. Do NOT mix this in with the ham mixture! It's a cheese layer.

In another bowl, crumble up the leftover cornbread and add the butter.

Cook in the microwave until the butter is melted. Blend the butter into the cornbread until it is moist.

Spread the cornbread/butter over the cheese.

Bake in the oven at 350°F for about an hour or until the top is brown.

Credit: cooks.com Eve Lee
Photo credit: www.annistonstar.com

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