grease the cassarole for easy clean-up
Ingredients
- cornbread,leftover or fresh
- frozen corn
- onion
- olive oil
- optional any type peppers,chile or bell
- milk
Directions
I don't have any measurement,saute onion and pepper briefly in small amt oil.pour frozen corn into ovenproof cassarole,mix in sauteed veges,crumble cornbread over this,pour milk over top.You have to guess at the amt of milk,the bread will absorb some,check it as it bakes.Bake at 325.Sometimes I put cheese on this and serve it as a vege entree.Very rich and filling
none
Print this recipe
Submitted 6/13/05.
Source: a friend
Submitted By: Laurel
miller@mcn.org
cornbread cassarole