Birds Eye® Cornbread Bake
Recipe from Birds Eye

by 2  people

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    2  6 1/2 ounce pouches 
    dry cornbread mix
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    1  16  ounce container 
    sour cream
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    1   cup 
    shredded cheddar cheese
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    1  12  ounce bag 
    Steamfresh® Super Sweet Corn
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    1/4  cup 
    sliced green onions
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    1  2  ounce jar 
    chopped pimento, drained

Preheat oven to 350 degrees F.
Stir cornbread mixes, sour cream, and eggs in a large bowl until smooth. Add 1/2 cup cheese, corn, green onions, and pimento; stir until just combined.
Pour into a greased 11x7-inch oblong casserole dish. Bake for 25 minutes.
Sprinkle remaining 1/2 cup cheese on top and continue baking until cheese melts, about 3 to 5 minutes.
Serving Suggestion:

Serve with glazed ham. Makes a great addition to the holiday table.
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