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Mexican Cornbread Casserole Recipe

1 – 8.5 ounce box
1 – 11 ounce can
1 – 14.75 ounce can
2 tablespoons
2 tablespoons
1 large
2 tablespoons
Jiffy corn muffin mix
Green Giants Mexican corn
cream style corn
butter, melted
onion, chopped fine
egg
butter

Oven Temp: 400°
Recipe Cooking Time: 30 to 35 minutes
Pan Type: 8" cast iron skillet


Mexican Cornbread Casserole Directions

Preheat your oven.

Put 2 tablespoons butter in skillet and place skillet in oven while preparing filling. In a large mixing bowl, combine the corn muffin mix, creamed corn, drained Mexican corn, melted butter, chopped onion and egg. Mix well.

Remove skillet from oven and pour cornbread mixture in on top of melted butter.

Return to oven and bake for allotted time.

Remove cornbread casserole from oven after allotted time or when top is light brown. Allow to set 15 minutes before serving.


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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.



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