Cornbread Casserole

Casserole should be moist in the end.

Great for potlucks or holidays.


1 can creamed corn
1 can corn
1 egg (2 eggs if using oven)
Jiffy corn muffin mix
1/2-1 cup sour cream or Greek yogurt (1 cup if using oven)
1 cup shredded cheese
1/2 cup melted butter (for oven recipe- omit in Saladmaster recipe)

Optional: sautéed onions and/or jalapeños





For Saladmaster Electric Skillet:

1. Preheat skillet to 250 degrees. Spray with cooking spray.
2. In a mixing bowl, combine cream corn, corn, eggs, sour cream,  and muffin mix. Pour into electric skillet.
3. Turn the heat up to 325 and bake in a preheated oven for 30 minutes or until lightly brown.
4. Remove lid and sprinkle cheese over the top. Cook for 10 more minutes.

For Baking Dish/Oven:

1. Preheat oven to 350 degrees F. Grease a 8 x12 inch casserole dish.
2. In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish.
3. Bake in a preheated oven for 30 minutes or until lightly brown.
4. Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.