BONESMOKER'S CORNBREAD CASSEROLE
Yields 6 servings
• 11/4 cups corn meal
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick butter, melted
• 1 cup milk
• 4 eggs, lightly beaten
• 2 cans creamed corn
In a bowl, combine the dry ingredients, add the butter, milk and eggs. Mix well. Add the corn and mix well. Pour into a greased pan and bake at 350 degrees for about an hour. Cut into squares. Serve warm or at room temperature.
Yields 6 servings
• 11/4 cups corn meal
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick butter, melted
• 1 cup milk
• 4 eggs, lightly beaten
• 2 cans creamed corn
In a bowl, combine the dry ingredients, add the butter, milk and eggs. Mix well. Add the corn and mix well. Pour into a greased pan and bake at 350 degrees for about an hour. Cut into squares. Serve warm or at room temperature.
