Country Ham and Cheese Cornbread Casserole

1 8.5-ounce box corn-muffin mix (Jiffy)
1 16-ounce can corn, drained (or 1-1/2 cups frozen corn, thawed)
3/4 cup milk
2 cups Shredded Sharp Cheddar Cheese
4 TBSP melted butter
1 tsp onion powder , or 2 TB dried onion flakes [1 small onion , diced , but if using fresh onion, saute until soft, before adding]
1.5 cups ham, diced small
1 cup sour cream [I used reduced fat]- **Nonfat Greek Yogurt works great too!**
3 eggs, beaten

Heat oven to 350 degrees.
Combine all ingredients in a large bowl and pour into a 9 x 11 inch baking dish that has been sprayed with nonstick cooking spray. Bake for 45-50 minutes, until lightly browned and knife inserted in center comes out with no color on it [** it will likely look wet because this dish is quite moist and wonderful, as long as that wet is CLEAR then the eggs are done cooking] .

***Please keep in mind differing baking dish sizes will cause the bake time to differ. Start checking for doneness at 40 minutes and adjust accordingly.***

1 comment:

  1. Made this yesterday. Delicious! Thanks for sharing this recipe. It was a great way to use up some leftover ingredients that I had.


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