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Thanksgiving Cornbread Casserole Recipe

This dish was first brought to Thanksgiving dinner in 2007 by my husband's grandfather.  It immediately became part of our family tradition and one of my favorite Thanksgiving dishes.

It is like a combination of cornbread and stuffing, but loaded with cheese, bacon, and french fried onions.

Thanksgiving Cornbread Casserole

 What you need: 

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

What you do:

Preheat the oven to 350 degrees and grease a 9x12 pan with butter.

In a large bowl, combine the cornmeal with baking powder, baking soda, and salt.

Add milk, melted butter and slightly beaten eggs the the dry ingredients and mix well.  Once combined, add creamed corn and mix.

Pour into the greased 

Spread the cheese and bacon on the top and then, with a fork, push the cheese and bacon just under the surface of the batter.  Sprinkle the french fried onions over the top.

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

Serve and enjoy!

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