bettersfamilyrecipes.com

Ingredients:

• 1 (8 ounce) box Jiffy cornbread mix
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can creamed corn (not drained)
• 1 cup sour cream
• 1⁄2 cup melted butter

Directions:

1. Mix all ingredients and pour into (greased or sprayed with cooking spray) 8×8″ casserole dish.  Cook uncovered for 55-60 minutes at 350 degrees.

This looks good!  Just re-linking to the main page.  Thank you KQED Food site whoever you are!

http://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/

Ingredients:

• 6 cups diced butternut squash
• 2 eggs, beaten
• 1 tsp. kosher salt
• 1/2 tsp. pepper
• 8 tbsp. unsalted butter, melted
• 3/4 to 1 cup coconut milk
• 1/2 tsp. ginger
• 1 tbsp. minced garlic
• 3 tbsp. chopped fresh sage
• 1/2 cup crushed Ritz crackers

Directions:

1. Preheat oven to 400 degrees.  Place squash on sheet pan and roast for 20 minutes.  Cool.
2. Reduce oven temperature to 350 degrees.  In a large bowl combine squash, eggs, salt, pepper, 6 tbsp. butter, coconut milk, ginger, garlic and sage.  Turn mixture into a greased 13 x 9 pan.  Bake for 35 minutes.
3. Sprinkle with cracker crumbs, drizzle with remaining butter and bake for an additional 10 minutes or until crackers start to brown.