This recipe started showing up at Mom’s Thanksgiving dinners many years ago and it was just was too good to leave out in later years, so it made it into the family recipe book. It is a quick recipe using alot of packaged foods which made this one simple for the boys to make.
Here’s the recipe.
It was so simple I thought I would only be able to use one boy on this – so Vash jumped in and helped me gather the ingredients.
I really took the easy route on this one – even buying pre-shredded cheese. The ingredients were relatively inexpensive and easily gathered.
Since onions tend to make Vashua cry during chopping, I chopped the onions while Vash worked on the batter. He broke the two eggs into the bowl without a single piece of shell going in. I was very proud of him.
Then he added the milk to the eggs.
Next he added the corn and the cornbread mix.
By this point Jesse had come in to help. He greased the baking dish and then started sauteing the onions.
Then we started to put it all together – starting with pouring the batter into the bottom of the glass baking dish.
Then we added the layer of sauteed onions.
Because the onion layer is not a solid surface, we found that you could not just add the sour cream right from the container – you had to put it in a bowl and stir it first to give it a creamier consistency before you tried spreading it on top of the onions or else it would clump.
The cheese layer went on next – which took some skill so that the cheese spread evenly across the pan.
Then the dish went into the oven and, after 35 minutes, we got . . .
Mom’s Cornbread Casserole.
Now, I don’t know where this recipe originated. It could have come from a magazine or a friend or the side of a box. But it is really easy, quick and yummy.
Everyone loved it – Chip even ate the leftovers cold the next day. If you like corn (and I LOVE corn), this one is a keeper.