Triple Corn Bread Casserole

This recipe makes a hybrid cornbread, somewhere between spoon bread or batter bread and regular corn bread. It’s vaguely reminicent of the old country favorite Jiffy Cornbread Casserole. I’ve been bringing it to Thanksgiving at my grandmother’s house for several years now, and it’s always one of the first dishes to be polished clean. Everyone likes it, but it is my husband Fred’s, special favorite. He has been known to dance in the kitchen when he sees it baking. But don’t tell him I mentioned it. 😉

Fred’s Favorite Triple Corn Bread Casserole

Ingredients

• 1 stick margarine, melted (1/2-cup)
• 1 tablespoon vinegar
• 4 eggs
• 15 ounce can creamed corn, undrained
• 15 ounce can corn, undrained
• 1/3 cup sugar
• 1 cup cornmeal
• 1/2 teaspoon salt
• 1 tablespoon baking powder

Directions

First melt the margarine. I do this in a large plastic mixing bowl in the microwave. Add the vinegar. Mix briefly. Test the temperature, it should not be hot. If it is then let it cool slightly so the eggs won’t cook when you beat them in. When the margarine mixture is sufficiently cooled, beat in the eggs. Add the remaining ingredients including all of the liquid from both cans of corn. Beat until the batter is smooth except for the corn chunks.

Turn the batter into a well oiled 9 by 13-inch rectangular pan. Bake at 375° for 35 to 40 minutes, or until the bread is lightly browned and a fork poked into the center comes out clean. Serve in wedges or spoonfuls, topped with margarine and pancake syrup or molasses. Delicious with spicy curries and of course chili. This is a real family favorite.