GRANNY SANDY'S HOLIDAY BAKED CORN
This is a recipe that Mama (Granny Sandy) discovered after I was already grown and gone from home. Once she served this, it quickly became a family favorite for Thanksgiving, Christmas or other special family get-togethers. Its a relatively inexpensive dish that can be served as either a vegetable side dish or as an alternative to dinner rolls.
Provided by Jane Kear @jane_blue-rooster-kitchen
Categories Vegetables
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Grease (or spray) a 9x12 baking pan or casserole dish.
- On the stove top, melt butter in large non-stick skillet over medium heat. Add diced onion and bell pepper; sauté until soft.
- Add cream corn and dry cornbread mix to the skillet and stir well.
- Pour batter into pan and bake for approximately 30 minutes, until edges of cornbread are lightly golden.
- Remove pan from oven, top with shredded cheese, return to oven and bake another 10 minutes, until cheese is bubbly.
- To prevent crumbling, allow cornbread to sit for about 10 minutes before cutting into 3x3 squares. Serve slightly warm with a dollop of sour cream on top of each square.
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