Cornbread Casserole

A cozy and creamy cornbread casserole that's perfect for chilly nights, featuring a combination of corn, butter, and sour cream for a delicious comfort dish.

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Prep Time 10

Cook Time 50

Total Time 1

Servings: 8 servings

Course: Comfort Food, Side Dish

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

1 box 8.5 oz cornbread muffin mix (like Jiffy)
1 can whole kernel corn, drained
1 can creamed corn
2 large eggs Use room temp if possible
1 cup sour cream Plain Greek yogurt can be used as a substitute
1 stick butter, melted (1/2 cup)
1 to 1.5 cups shredded cheddar cheese (optional) Reserve some for topping
1 pinch salt (optional) Depends on your cornbread mix

Method

Preparation

Preheat your oven to 350°F. Grease a 9x13 baking dish.
In a large bowl, mix together the corn muffin mix, drained corn, creamed corn, eggs, sour cream, and melted butter until well combined.
If using cheddar cheese, stir some into the mixture and set aside a bit for sprinkling on top.
Pour the mixture into the prepared baking dish and smooth the top.

Cooking

Bake for 40 to 50 minutes until the center is set and the top is golden brown. Start checking around 40 minutes.
Allow to rest for about 10 minutes before serving to help with slicing.

Notes

Serve with soups, chili, BBQ meats, or roasted vegetables. It pairs especially well with savory or tangy sides.