Cornbread Casserole

White baking dish with cornbread pudding.

No ratings yet

This easy Cornbread Casserole is buttery, sweet, and loaded with corn flavor thanks to cornmeal, creamed corn, and whole kernel corn! This side dish is perfect for any holiday meal or weekday family dinner.

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: American

Servings:

Author: Serene

Ingredients

⅔ cup all purpose flour
⅔ cup cornmeal
¼ cup sugar
1 teaspoon sugar
1 teaspoon baking powder
1 teaspoon salt
½ cup unsalted butter melted and cooled
1 large egg beaten
1 cup sour cream
1 15 ounce can whole corn kernels drained
1 15 ounce can creamed corn

Instructions

Preheat oven to 350 degrees.
Spray 3 quart casserole dish with non stick baking spray, set aside.
In a large mixing bowl combine the all purpose flour, cornmeal, sugar, baking powder, and salt. Stir together with a fork.
Add in the melted butter, egg, corn, and sour cream. Stir this together until completely combined.
Pour the corn batter into the prepared baking dish.
Bake for 50 minutes at 350 degrees F until the top is lightly golden and center has set.
Remove from oven, let rest 10 minutes before serving.

Notes

Recipe Variations:

Jiffy Mix: Use a Jiffy Cornbread mix to save time. Replace the flour, cornmeal, baking powder, salt, and sugar with the box mix. Follow the rest of the recipe.
Mexican Corn Casserole: This version includes all the classic flavors of Mexican corn, including queso fresco, cilantro, and a sprinkle of chili powder.

Storage Information:

Storage: Leftover casserole can be stored in a sealed container in the refrigerator for up to 5 days.
Freezer: Store baked cornbread casserole in the freezer for up to 3 months. Thaw in the refrigerator overnight.
Reheating: Remove casserole to sit at room temperature for 30 minutes, cover with foil, and bake in the oven at 350 degrees F for 20 minutes.

Nutrition