Recipe Categories
Seafood 
Casseroles
Can Fish Casseroles 

Shanna's Cornbread Can Salmon

2 eggs, lightly beaten
1 cup milk, regular or fat free
1 cup shredded cheddar cheese
1 cup frozen frozen chuck wagon corn
1 6 ounce package  yellow or Mexican-style cornbread mix
1 14 ounce can salmon, drain and remove the small bones

Heat oven to 400 degrees. Spray a 2-quart baking pan with nonstick cooking spray and set aside.
Combine eggs, milk, cheese, frozen corn and cornbread mix in a large mixing bowl. Season to taste with salt and pepper; stir well and set mixture aside.
Evenly arrange flaked salmon in prepared baking dish. Pour cornbread batter over salmon and bake uncovered for 25 minutes or until golden brown. Let cool for 5 minutes. Cut into squares and serve

1871
France surrenders Alsace-Lorraine to Germany; war ends. German Empire proclaimed with Prussian King as Kaiser Wilhelm I. Fighting with Apaches begins in American West. Boss Tweed corruption exposed in New York. The Chicago Fire, with 250 deaths and $196-million damage. Stanley meets Livingstone in Africa.