Page 23 - Wits' Cookbook
P. 23

Cornbread CasseroleSubmitted by: Erin ReeceINGREDIENTS1 can of whole kernel yellow corn, undrained 1 can of cream style yellow corn1 (8 oz) carton of sour cream2 eggs, beaten1 box of Ji y corn mu in mix 1 stick of butter, meltedDIRECTIONS• Preheat oven to 350˚F.• Mix all ingredients together and pour into large, lightly oiled casserole dish. • Bake for 55 to 60 minutes.BREAKFAST, BRUNCH & BREADS23


































































































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