Cornbread Casserole

1 can (15-1/4 oz.) whole kernel corn, drained
1 can (14-3/4 oz.) cream-style corn
1 pkg. (8-1/2 oz.) corn bread/muffin mix
1 egg
2 tbsp. butter or margarine, melted
1/4 tsp. garlic powder
1/4 tsp. paprika
1 dash pepper
Bacon, cooked and crumbled bacon (optional)
Jalapeņos, chopped (optional)

Directions:

In a large bowl, combine all ingredients. Pour into a greased 11x7x2-inch baking dish. Bake, uncovered at 400°F oven for 25-30 minutes or until the top and edges are golden brown.

Comments from Carol Hill :

So simple. My picky husband loved this dish. Can be made ahead of time and reheated and is great for a potluck supper.

User Reviews:

Absolutely delicious. I doubled it for twelve people and it was a big hit.

submitted by bbretting on December 01, 2004

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