Skippy’s Cornbread Casserole
This dish is cornbread on steroids. It’s moist, sweet and full of whole kernels of corn! If you love cornbread and corn you will love this dish!
Servings Prep Time
12People 5Minutes
Cook Time
45-60Minutes
Servings Prep Time
12People 5Minutes
Cook Time
45-60Minutes
Ingredients
Instructions
  1. Here are the ingredients you will need!
  2. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 baking dish with unsalted butter ( I used a 7×11 baking dish which took a little longer to bake).
  3. Now here’s the easy part. Add all the ingredients to a large mixing bowl!
  4. Combine the ingredients, add the mixture to the greased baking dish, and you’re ready to bake!
  5. Bake for 45-60 minutes depending on the size of the dish. For the 7×11 dish you will get six big pieces but it will take about an hour to cook. If you use the 9×13 dish it will take about 45 minutes and you will have twelve thinner servings of the casserole. I also believe the latter is more dense whereas the smaller dish produces a more moist casserole. Remove from the oven and let cool. The top should be a beautiful gold brown. To check the “done-ness”, put a toothpick in the center (or knife, I never have toothpicks. Reminder… pick up toothpicks) and it should come out clean.
  6. I take it back… this is the easy part! EAT! I ate mine with left over BBQ and green beans! This is also really good with my Oven Baked Whole Wings covered in my delicious Sweet & Tangy Buff-BBQ Wing Sauce (both recipes are soon to be published).
Recipe Notes

Optional additions to your casserole:

If you like spicy, add some diced jalapenos. You can use fresh or pickled. If you use the pickled, you can also use the juice from the bottle for more flavor.

If you like cheese, add a cup of shredded cheddar cheese. I normally would be the type to add the cheese because I believe cheese is good with everything BUT I love cornbread so much that this casserole is good without it.

 

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