Corny Cornbread – Freezer Friendly
This recipe make 1 large pans (8x13) or 2 loaf pans. We got the original recipe from http://onceamonthmeals.com/cornbread-corn-casserole/ but made some changes to make it a little more corny.
- Prep Time : 15 minutes
- Cook Time : 45 minutes
Ingredients
- Frozen Corn - 5 cups
- Butter Melted - 1/2 cup
- Sour Cream - 8 oz
- Jiffy Corn Muffin Mix - 2 4 oz packages
- Eggs - 5
Instructions
- Mix all ingredients in a large bowl, and bake this recipe make 1 large pans (8x13) or 2 loaf pans, at 350 degrees for 45 minutes for large pan and 25-30 for loaf pans.
To Freeze:
- After mixing ingredients, place in freezer bags for the loaf pan size put about 3 1/2 cups of mix per bag. To Cook, Thaw, pour contents into greased 9 X 13 pan or loaf pan and follow baking directions above.
I have also baked some in muffin size and froze already cooked to pull out for lunches.
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