Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Send your taste buds into a tailspin with this one!
I was never much of a cornbread casserole person. I actually just didn’t eat much corn in general. That is until I met my husband. He is obsessed with corn and wants it on everything. One day he asked me to make him cornbread casserole, but I had never made it so I wanted a quick and easy recipe. After searching for a bit, I found this recipe that is made in under an hour with just 5 ingredients. It can’t get much simpler than that! Well, it can, but that would be going to a restaurant and eating this casserole haha!
The first time I made cornbread casserole was when I hosted Thanksgiving dinner at our new house. Everyone was excited to come over and celebrate with us because they wanted to see our new abode.
I made the casserole, stuffing, turkey, potatoes, gravy, and lots of pies. The dinner was a complete success and everyone complimented the cornbread casserole. Yay!
Recipe and photo courtesy of This Grandma Is Fun
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Add a can of mixed veggies as well for more flavor!