sausage cornbread casserole
Ingredients:
- 1 can (15 ounces) cream-style corn drained
- 1 can (15 ounces) whole kernel sweet corn drained
- 1 cup shredded cheddar cheese or monterrey jack cheese
- 1 cup sour cream
- 1 package (8 ounces) corn muffin mix
- 1 packet (1 ounce) hidden valley® original ranch salad® dressing & seasoning mix
- 1 pound sausage
- 6 tablespoons melted butter
Directions:
- Preheat oven to 350°f
- Brown the sausage in a skillet until thoroughly cooked. Drain on paper towels
- In a large bowl, stir together dressing mix, sour cream, butter, whole kernel corn, cream-style corn, corn muffin mix and sausage
- Pour into a greased casserole dish
- Bake for 45 minutes or until set in the middle
- Sprinkle cheese on top and continue to bake until cheese is melted, about 5 to 10 minutes
- Remove from oven and let stand at least 5 minutes
- Tip: Make in a muffin pan for convenient, individual portions
Notes:
Nutrition Facts: