Super_Dave wrote:
Anything smoked or chicken, this a bomb side dish.
Cornbread casserole
Ingredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 stick butter, melted
1 to 1 1/2 cups shredded Cheddar
Directions
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
I make that one often, it's a keeper. Got the recipe from my sister- in- law, and hers had Swiss, rather than cheddar, and it was just mixed in with the rest. Think I'll give yours a try next time.
Good with grilled pork tenderloin. Great with turkey if you need to bring a dish on Thanksgiving...So easy.
Wood glue, I've mixed it the night before and covered with plastic wrap to bake the ext day, no problem.