We just love getting new recipes! As our mobile food distribution continues to feature cooking demonstrations and a plethora of recipes at more sites every month, we are always happy to get new recipes. Recipes and a host of cookbook are kept in our VISTA offices, where Courtney and I use them as raw material for health and nutrition education at mobile food distributions. The following great recipe for cornbread and cheddar casserole was given to us by Pat McManus, a Bridge Builder volunteer here at SFBFS. We are always happy to receive recipes, cookbooks, and health and nutrition-related materials from volunteers and donors.
Cornbread and cheddar casserole
Heat over to 425 degrees
2 cans creamed style corn
Grated onion if you like
Cornmeal muffin mix-15oz. package (note, I used 2 8oz boxes when I couldn't find a 15oz. package)
4oz. cheddar cheese (sharp or extra sharp is best)
1/2 pt. sour cream
Grated cheese for topping- I bought a package of shredded and used 4 handfuls-certainly you could use more if you wish but be sure to spead evenly. Be sure it is sharp or extra sharp.
Melt butter in oven n 9x13 casserole dish. Swirl casserole to coat bottom of pan entirely.
Whisk eggs and milk together. Stir in creamed corn, onion and muffin mix. Cut up the 4oz. of cheddar into small pieces and stir into batter. Pour batter into casserole and spread evenly. Drop spoonfuls of sour cream over top and spread to cover. Distribute the grated cheese evenly over the batter.
Bake for 35 minutes or until puffed and golden. Can be refrigerated overnight- Needs to be reheated for 15 minutes at 350 degrees