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Cornbread Casserole


  • 1 large onion, chopped
  • 1/2 cup butter
  • 2 tablespoons milk
  • 2 large eggs
  • 2 (8.5 ounce) boxes Jiffy corn muffin mix
  • 2 (14.75 ounce) cans cream-style corn
  • 1 (4 ounce) can diced green chiles, drained
  • Chopped pimentos to taste, optional
  • 1 cup (8 ounce carton) sour cream
  • 1 1/2 cups shredded sharp Cheddar cheese


  1. Heat oven to 425 degrees F. Grease a 9 x 13-inch baking pan; set aside.
  2. Cook onion and butter in a saucepan set over medium-high heat until onion is browned; set aside.
  3. In a separate bowl, mix together milk, eggs, corn muffin mixes, creamed corn, chiles and pimentos. Spread mixture into baking pan.
  4. Top with sautéed onions. Swirl sour cream through mixture in pan. Sprinkle with cheese.
  5. Bake for 35 minutes.
  6. Let sit for 10 minutes before cutting.

Serves 8 to 12 as a side dish.

Keeps well refrigerated.

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