Cornbread Casserole
Since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this casserole for him. —Carrina Cooper, McAlpin, Florida
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 1 egg
- 2 tablespoons butter melted
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (14-3/4 ounces) cream-style corn
- Carbohydrate 0.204657500001825 g
- Cholesterol 15.2515625065405 mg
- Fat 5.77206750246744 g
- Fiber 0.0664125013351441 g
- Protein 0.109069375025858 g
- Saturated Fat 3.64691000156266 g
- Serving Size 1 1 -6 servings. (7g)
- Sodium 40.9501250175225 mg
- Sugar 0.138244998666681 g
- Trans Fat 0.404891875172731 g
- Calories 52 calories
In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 400degrees for 25-30 minutes or until the top and edges are golden brown.
