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Sunday, November 27, 2016
Monday, November 21, 2016
She gave me this recipe in 2000, when I moved to Arizona. She knew I wouldn't be able to survive without it. I'm sharing a pic of the paper she wrote it on, because, well, her handwriting is really loopy, swirly and beautiful. You can see that it has definitely been used time and again. And my daughter has made her own marks on it while she helped me bake it.
In her version below, it states to bake in a 9 x 13 pan. Don't do that unless you double the recipe. Otherwise, bake it in an 8 x 8 or 9 x 9 square pan. This will give you a nice thick hunk of corn bread.
In my variation, I use slightly less oil and a little bit less liquid from the canned corn. I rarely add any other optional ingredients. Maybe I'm a corn bread purist, if there is such a thing, but I just love it the way it is. My version is typed below.
Grandma Roark's Famous Cornbread Casserole
8 eggs, slightly beaten
1 1/4 Cups vegetable oil
2 cans cream style corn
2 cans whole kernel corn, drained (leave 1/2 the liquid in one of the cans)
4 Cups shredded cheddar cheese
2 packages Jiffy cornbread mix
Mix all ingredients together in large bowl. Pour into greased 9 x 13 cake pan. **Important- place your cake pan onto a larger cookie sheet in case the casserole rises over the side. It's not likely to happen, but it did to me once and I had a giant mess all over the bottom of my oven. Ever since, I have placed a cookie sheet underneath just in case. Bake at 350 degrees for 55 min or until a knife inserted in center comes out clean.
I hope you enjoy this recipe as much as I do!