Thursday, November 27, 2008

Grandpa's Loaded Cornbread Casserole

I snagged this from Lorie over at Be Different.. act Normal This came from her Grandfather-in-law. He sounds like fun.


"He is Mr. Fix-it, Mr. Build-it AND Mr. Cook it. And he is 85."


What you need:

1&1/4 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup milk
1/2 cup butter, melted
4 large eggs, lightly beaten
2 15-ounce cans creamed corn
6 slices bacon, cooked and crumbled
1 cup shredded Cheddar cheese
1 cup canned french-fried onions

What you do:
Preheat the oven to 350 degrees. Grease a 9- by 13-inch pan. In a big bowl, combine the cornmeal, baking powder, salt and baking soda. Add the milk, butter and eggs. Mix well. Add the corn and mix well. Pour into the prepared pan. Spread the cheese and bacon evenly over the top. With a fork, push the cheese and bacon into the batter, just submerging it. Sprinkle the onions over the top. Bake for about 1 hour until a toothpick inserted comes out clean. Serve warm or at room temperature. The consistency will be more like that of a casserole than cornbread. (It was pretty cornbread consistency.

3 comments:

Lorie said...

Ack! I just realized (yes a YEAR LATE) that I typed 1/4 cup and it should be 1 1/4 cup cornmeal!!!

Lisa said...

oh no, lol!! i'll change it on here. i hope you guys have a great thanksgiving.