*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe was pretty tasty--a nice combination of savory and sweet. I'm assuming that the recipe meant a complete cornbread mix like Jiffy with exactly a cup and a half in the package so that's what I used. A caution: I would wait at LEAST 15 minutes before cutting. 20 might be better. When it is too hot the cornbread consistency is mushy--kind of like a custard. It firms up to be a more bread-like consistency only after it has cooled somewhat. I enjoyed this a lot more when it had cooled to not-quite room temperature. I also just about had a heart attack once I started to make the recipe and read the calorie count so I was glad to have used light sour cream skim milk and 2% sharp cheddar (and only about 1 1/4 cups of it). You don't need a full two cups of cheese to taste it plenty. If I make this again I'll use turkey breakfast sausage as well. Overall this was a really tasty breakfast and I'll probably take the rest to work for lunch this week. My 1 year old also liked it.
I have now made twice. First time, I used canned corn and mild green chilies and served with a dollop of sour cream, guacamole and salsa on the side. A big hit. Next, I used italian sausage, canned corn and sauted red and green bell peppers instead of chili and served with warm marina sauce to top. It was like more like a polenta meal and so much easier. Both times I used Marie Callendar's brand corn bread mix. It a nice change of pace from the usual rice or potato casseroles.
Very good. I did not find the buttermilk mix so I made the corn bread according to the recipe box and substituted buttermilk for the milk.
Rating: 4 stars
I used a box of cornbread mix instead of the individual ingredients. It was really good even my picky 3 yr old ate it up. Unfortunately it just didn't sit right with me or the 7 yr old and we both got very sick so we won't make this combination again but it was good up to that point. (I think it was the sweet cornbread mix instead of unsweetened as the recipes has).
I used a package corn muffin mix which has the equivalent of mix as the recipe calls for. I put in a light french onion dip since I didn't have plain sour cream. I also added some of the shredded cheese in the second half of the batter and used mild cheddar.
This was really good! The only thing I did differently was instead of layering I just mixed it all together. I will definitely be making this again. I think next time I will add a bit of sage to it though.