Description
This creamy cornbread casserole is a comforting and savory side dish featuring a moist, cheesy cornbread base combined with whole kernel and cream style corn. It’s baked until golden brown and perfect for serving warm alongside your favorite meals.
Ingredients
Scale
Dry Ingredients
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients & Mix-ins
- 15 ounce can whole kernel corn, drained (or 1 1/2 cups fresh or frozen thawed corn)
- 15 ounce can cream style corn
- 1/2 cup sour cream
- 1/4 cup butter, melted
- 1/2 cup freshly shredded sharp cheddar cheese (or more to taste)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350℉ and grease a 2-quart baking dish to prevent sticking.
- Combine Dry Ingredients: In a small bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until evenly mixed. Set aside.
- Mix Wet Ingredients and Flour Mixture: In a large bowl, combine the drained whole kernel corn, cream style corn, sour cream, melted butter, shredded cheddar cheese, and the dry flour mixture. Stir until just combined; add extra cheese if you prefer a cheesier casserole.
- Bake the Casserole: Spread the batter evenly in the prepared baking dish and bake for 50 minutes, or until the top is golden brown and the center is set.
- Serve Warm: Remove from the oven and serve the casserole warm for best taste and texture.
Notes
- Storing Leftovers: Cover cooled casserole tightly and refrigerate for 3-4 days. Reheat in microwave or enjoy cold.
- Freezer Storage: Cool completely before scooping into an airtight container. Freeze for up to 6 months. Thaw overnight in fridge and reheat before serving.
- Make Ahead: Bake up to 2 days ahead and reheat at 350℉ for 15-20 minutes, or prepare batter up to 24 hours in advance and bake as directed.
- To Double: Double the recipe for a 9×13 inch casserole dish and add about 10 minutes to baking time or until set.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg
