Easy Dinner
Ham and Cornbread Casserole
2 eggs
1 (16 oz.) can cream style corn
1 (16 oz.) can whole kernel corn (drained)
½ cup butter or margarine, melted
1 cup sour cream
1 pkg. Jiffy corn muffin mix
2 cups cubed ham
1 cup shredded cheddar cheese
Beat eggs.
Stir in creamed corn, whole kernel corn, butter, and sour cream.
Add muffin mix and ham.
Pour into a greased 9X13 pan. Bake at 375* for 45 minutes, or until center is done.
Take out and sprinkle cheese on top. Return to oven until cheese is melted.
*This is an excellent dish to freeze for later. Wrap in aluminum foil, and freeze before baking. When you are ready for it, thaw it overnight in the freezer and follow baking directions.