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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Keith’s Indiana Corn Bread Casserole Recipe

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This recipe for Keith’s Indiana Corn Bread Casserole is from The Larsen Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Mix these ingredients together:
1 package jiffy corn bread mix
1/2 stick of melted butter
1 can creamed corn
1 can whole corn drained
1 egg
(Sometimes her friends at sour cream to the recipe, but she doesn’t. Sometimes she adds jalapenos to it. Keith loves it spicy.)
Directions:
Directions:
Bake at 350 degrees for 30 to 60 minutes. She wasn’t sure, so just keep checking it.
Personal Notes:
Personal Notes:
When Keith came home from his mission to Indiana, we had to call some of the people from his mission to get his favorite recipes. They have A LOT of corn in Indiana. They know how to make their corn bread! This is really good. This recipe is from Sister Martie Vernon of Lebanon Indian. 1-765-483-8523 Keith loves this.

 

 

 

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