Cheesy Cornbread Casserole

This came out of a book called Dump Dinner. It’s a book filled with “quick and easy” type recipes. I make stuff out of this book on the nights that my wife works and I need something easy to feed the boys. It’s called Dump Dinner because you dump all the ingredients into one pot or pan or casserole dish. You get the picture.

I made this one as a side for the Sausage and Pepper Sliders, but it could easily be the main meal at breakfast.

Ingredients

• 1 can condensed cream of mushroom soup
• ½ cup milk
• 2 large eggs
• 1 can corn kernels, drained
• 1 jalapeno pepper, minced
• 1 8-ounce package of corn muffin mix
• ½ cup grated cheddar cheese
• 1 can French fried onions
• 8 ounces of pancetta chopped

Directions

Heat the EGG to 350° F using indirect heating.

Combine the soup, milk, and eggs in the casserole dish.

Please don’t make my mistake and forget to spray the dish! Duh to me

Mix well.

Add the corn, jalapeno pepper, corn muffin mix, half of the French fried onions, and the pancetta.

You don’t see the pancetta in this picture, but I plan on adding it in the future. The original recipe doesn’t call for it, but it seemed to be missing something. You could use bacon too, but I’m trying to stay true to the spirit of the book (i.e. just dumping everything into a dish and cooking).

Mix again.

Bake for 30 minutes.

Remove from the EGG and top with the leftover onions and cheddar cheese.

Bake for 10 more minutes until hot and bubbly, and onions are brown and crispy.

There really is nothing to it! This is perfect for a quick breakfast.