Allow it to thaw in the fridge before reheating. Store the casserole in the freezer for up to 3 months. Once the casserole has cooled completely, wrap the baking dish tightly in a double layer of plastic wrap or transfer slices to a freezer-safe airtight container. Alternatively, transfer slices of cornbread casserole to an airtight container. Allow the casserole to cool completely before wrapping the baking dish in a double layer of plastic wrap. Check out the section below titled “More Easy Holiday Side Dishes” for inspiration. Hosting Thanksgiving or Christmas this year? Whip up this quick and easy casserole alongside your other favorite festive sides. Pescetarian? Try my Sheet Pan Salmon and Vegetables. Enjoy it with my Honey Garlic Lemon Pepper Chicken Thighs or this Grilled Steak with Herbed Scallion Topping. I have been loving this casserole with roasted turkey during the holidays but it’s really good any time of year. Fold crumbled, cooked bacon, chopped jalapeno, sauteed onions, and/or shredded cheddar cheese into the batter before baking. This is a great baseline recipe to build upon and make your own. Keep it simple and enjoy a slice of cornbread casserole with a pad of butter or, better yet, honey butter. Here are some of my favorite things to serve it with. Jiffy cornbread casserole is delicious on its own but even more so with a little company. Pull it out of the oven as soon as the edges are a nice golden brown.
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