Wednesday, September 23, 2009

Baked Cornbread Casserole

1 box corn muffin mix (8.5oz)
8oz. sour cream
1 can corn, drained
1 can creamed corn
1 egg
1/4 c. margarine, melted
1 c. shredded cheddar cheese

Combine all ingredients in bowl; stir until well mixed. Pour mixture into large freezer bag. Seal, label, and freeze.

Serving day: Thaw bag overnight in refrigerator. Pour into a greased 8x8 pan or greased 1.5qt casserole dish. Bake at 350 for one hour, testing for doneness with a knife at center.

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