WebToday I am recreating another version of Tamale Pie but EASY! Some of you have asked for a recipe utilizing Jiffy cornbread mix. This cornbread casserole is
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WebPreheat oven to 350°F (180°C). Spray a 9-inch square baking dish with nonstick spray. Set aside. In a large bowl, combine the eggs, sour cream, butter, sugar and salt and whisk until well combined. …
The base of this casserole is a doctored up box of Jiffy mix. It has cream corn, cheese and spices mixed in. It is crazy good on its own, but it is even better with some chicken tossed in enchilada sauce on top. This casserole is super easy to make. In a large bowl, combine muffin mix, corn, eggs, milk, chili powder, cumin, and cheese.
In a large bowl, combine muffin mix, corn, eggs, milk, chili powder, cumin and 1 cup of the cheese. Pour into prepared baking dish. Bake for 20 minutes. Toss chicken in enchilada sauce. Pour chicken mixture over cornbread and top with remaining cup of cheese. Bake for and 20 additional minutes.
Add Corn & Cornbread Mix: Add the cornbread mix, whole corn kernels and creamed corn and stir together until combined. Bake: Pour the mixture into the prepared baking dish and bake for 55-60 minutes, or until the top and edges are lightly brown. If it seems a little jiggly in the middle, that’s fine.