Loaded Cornbread Casserole Recipe

This dish was first brought to Thanksgiving dinner seven years ago and immediately became part of our family tradition.

It is my goal this year to actually get a picture of it to post before everyone devours it.  I will do my best.

But picture or no picture, you have to take my word that this is amazing and it needs to be added to your Thanksgiving menu.

Loaded Cornbread Casserole
Ray Lampe from NFL Gameday Cookbook

 What you need: 

 1 1/4 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup milk
1/2 cup butter, melted
4 large eggs, lightly beaten
2 (15 oz) cans creamed corn
6 slices bacon, cooked and crumbled
1 cup shredded Cheddar cheese
1 cup canned french-fried onions

What you do:

Preheat the oven to 350 degrees.

Grease a 9- by 13-inch pan.

In a big bowl, combine the cornmeal, baking powder, salt and baking soda. Add the milk, butter and eggs. Mix well.

Add the corn and mix well.

Pour into the prepared pan.

Spread the cheese and bacon evenly over the top. With a fork, push the cheese and bacon into the batter, just submerging it.

Sprinkle the onions over the top.

Bake for about 1 hour until a toothpick inserted comes out clean.

Serve warm or at room temperature.
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