Cornbread Casserole

By MarieR

Ingredients

• 1/2 cup (4-ounces) butter
• 1/2 cup (4-ounces) water
• 2 large eggs
• 1 package (8.5-ounce) corn muffin mix, such as Jiffy
• 2 cans (14.75-ounce each) cream style corn
• 1 can (15.25-ounces) whole kernel corn, drained
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

Preparation

Step 1

Yield: 12 to 16 servings Preparation: 10 minutes Bake: 1 hour

PREHEAT oven to 350°.
Melt butter in a 13-x-9-x-2-inch baking dish; set aside.
IN A BOWL, combine water and eggs.
Add remaining ingredients and stir well. Pour over melted butter in prepared dish. Spread butter that collects in the corners of dish over the top of casserole.
BAKE for 1 hour.