Tuesday, November 23, 2010

Cornbread Bake - my Thanksgiving dish!

So as I previously mentioned, my husband and I are celebrating Thanksgiving at his family this year, and we all need to bring a little something since his Aunt, who is hosting, is hurt and can't cook as much.

We're doing a dessert (my pie cupcakes!) but I (stupidly) offered to do something else. I say that because working full days during my crazy time at work is actually more tiring than I thought (this is my first November at this job) and when I come home, the last thing I want to do is bake or cook. And it's not like I can do any of this on Thursday morning since we have to schlep 3 hours away from the house. Luckily this recipe only took about 20 minutes to put together and then it was in the oven for a half hour. Not too bad - I did it in between watching Glee. Hopefully it came out ok!

So I found this recipe amongst the Sunday coupons of all things. Cornbread Bake. Sounded interesting - I like cornbread. Here is the recipe...


2 pouches cornbread mix (6.5 oz each)
1 container of sour cream (16 oz - we used light)
2 eggs
1 cup shredded cheddar cheese
frozen sweet corn, thawed and drained (8 oz)
1/4 cup sliced scallions


Preheat oven to 400 degrees F.

In a large bowl, stir cornbread mix, sour cream and eggs until smooth.

Add 1/2 cup cheese, corn and scallions.

Pour into greased 11 x 7 casserole dish.

Bake about 35 minutes or until toothpick inserted in the middle comes out clean.

Sprinkle with remaining 1/2 cup cheese before serving.

I had to tweak this a bit - since I was baking this 2 days prior, I actually baked it for 15 minutes and then sprinkled the remaining cheese on to bake for the next 15 minutes. It looks great though!

This recipe actually also included a jar of chopped pimentos but we just weren't into that. I could had substituted another vegetable or something but I left it at corn and scallions. I also used a mixture of white and yellow corn.

I hope my husband's family is excited to eat this - and will like it!!

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