Not sure if anyone noticed, but it’s been a while since my last post. I had originally planned on creating a post with my Super Bowl party menu and providing a recipe for cornbread, but I had to say goodbye to a very dear friend. She was a great person who was dearly loved by all who knew her and will truly be missed. I was thankfully able to go home and experience the love and support of my family and friends. It renewed my appreciation for how wonderful these people really are, and I hope I was able to provide some support back as well. I considered posting something at the time, but my heart just wasn’t in it.
It’s been a tough couple of weeks, but life keeps moving on, and I think I’m finally ready to put up a new post. The Super Bowl has come and gone (yay, Hawks!), but I think the cornbread recipe is still worth posting. For the first time, I’m posting a recipe that isn’t mine. I’m actually not sure where this originated, but it was passed on to me by a friend. It’s so good that I haven’t made any modifications to it at all (which is rare), and I think it’s a great side to serve with chili (both of which would have been part of my party menu). Although this version is very American, cornbread is another favorite of Haitians (there’s even a blog that I follow that pays tribute to this), so it always feels like it fits right in.
Next week will bring me back to my Haitian recipes (and perhaps a longer post), but for this week, back to an American favorite.

Cornbread Casserole

1 stick butter
1 can corn kernels
1 can creamed corn
1 box Jiffy Corn Mix
8 ounces sour cream
3 eggs
3 tablespoons sugar
1 cup shredded cheddar cheese

1. Preheat oven to 350° F.
2. Mix all the ingredients and pour into a two quart baking dish (lightly greased.
3. Bake for 45-60 minutes (be sure to do the toothpick test to test for doneness).