Cornbread Egg Casserole Recipes

Steps:

• In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until the top and edges are golden brown.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
• In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.
• Bake in preheated oven for 30 minutes, until golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
• In a medium bowl, mix corn bread mix, cream style corn and water.
• Cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture, using only as much as will fit in the baking dish.
• Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.

Steps:

• Unroll and separate cornbread dough along perforations into 16 pieces. Using 10 or 11 pieces, line the bottom and sides of an ungreased shallow 3-cup baking dish. Flatten and press dough pieces together to seal perforations. Bake at 375° for 11-14 minutes or until golden brown., Meanwhile, crumble sausage into skillet; cook over medium heat until no longer pink. Drain well and set aside., In a bowl, combine the eggs, cream, pepper and salt if desired. In the same skillet, cook and stir eggs over medium heat until completely set., In a bowl, combine the sausage, scrambled eggs, cheese and chilies. Spoon into prebaked crust. Top with remaining dough. Flatten and press together to cover top; seal edges., Bake 18-22 minutes longer or until top is deep golden brown. Serve immediately.,

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Measure ingredients X the number to be served. For example, to serve 4, use 4 times all the ingredients.
• 3. Cut the cornbread into cubes and toast in the oven for about 3-5 minutes or until the cornbread begins to brown and is crispy.
• 4. Use a baking dish large enough for the number of servings; spray it with cooking spray. Spread the toasted cornbread in the prepared dish.
• 5. Layer the partially cooked vegetable(s) over the cornbread.
• 6. In a mixing bowl, beat the egg(s) well, and add the milk, seasoning, salt, and pepper.
• 7. Pour the eggs over the vegetables. Sprinkle the cheese over the eggs.
• 8. Bake in preheated oven for 15-20 minutes or until the egg(s) are set. More time might be necessary for more servings. Remove from oven and cut into servings if you are making more than one.
• 9. Note: Maybe my favorite is spinach and feta! (Precooking fresh spinach isn't necessary.) Sometimes, I will make two or three servings for myself; the baked product warms well in the micro.