|
2 (6.5 oz each) |
Pouches cornbread mix |
|
1 (16 oz) |
Container sour cream |
|
2 |
Eggs |
|
1 (2 oz) |
Jar chopped pimento, drained |
|
1 cup |
Shredded cheddar cheese |
|
1/2 (8 oz) |
Bag sweet kernel corn, thawed and drained |
|
1/4 cup |
Sliced green onions |
1. Stir cornbread mixes, sour cream, and eggs in a large bowl until smooth.
2. Add 1/2 cup cheese, corn, green onions and pimento. Stir until combined.
3. Pour into greased 11 x 7 inch oblong casserole dish.
4. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
5. Sprinkle with remaining 1/2 cup cheese before serving.