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Friday, August 5, 2016

Cheesy Cornbread Casserole Recipe

My boyfriend, teenagers and I are seafood lovers. We normally eat fish. Every so often we eat crab. Even less often lobster when we visit Red Lobster on a special occasion. Serving crab at a meal is a special treat for my family. I do on occasion. 
I made a sunflower crunch salad. It was one of those bagged salads already prepared in a bag. You open bag, dump ingredients in a bowl and mix. Easy to do. Salad was colorful and delicious.
The crab was easy to prepare. All I had to do was place in a pan to steam or boil it for 8 to 10 minutes. I choose to boil the crab. 

I prepared a cheesy cornbread casserole to go with the crab and salad. The cheesy cornbread casserole came out beautifully with a golden brown crust. My adult son was over as I was pulling it from the oven. he grabbed a fork and tried it out. He loves my cooking. He asked if he could take some home. As he was on his way out the door. Of course this momma couldn’t say no. I packaged him up some to take home.

Cheesy Cornbread Casserole Recipe
2 small boxes of jiffy mix cornbread

2 cans of cream corn
1/2 cup of honey
1/2 to 1 cup of shredded cheddar cheese

Mix jiffy cornbread per directions. Add in rest of ingredients. bake at 425 degrees for 30 to 45 minutes. Or until cornbread is golden brown.
Tip : Check with a fork or toothpick to come out clean to be sure. As I used a deep baking dish. As oven times could vary.
Tip : If you do not want a sweet cornbread, do not add the honey.


Photographs taken by and © belong to Sandy KS aka rusty2rusty.