Why Make This Recipe
Cornbread casserole is a delicious, comforting dish that brings warmth to any meal. It combines the sweetness of corn with a creamy texture, making it a perfect side dish or even a main course. This recipe is simple to make and uses ingredients that are easy to find. Whether you’re feeding a crowd or just your family, everyone will love this tasty casserole.
How to Make Cornbread Casserole
Ingredients
- 1/2 cup butter (1 stick)
- 1 (15-oz) can whole kernel corn, drained
- 1 (15-oz) can creamed corn, undrained
- 1 cup sour cream
- 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1 (8-oz) box Jiffy corn muffin mix
Directions
- Preheat your oven to 350°F (175°C).
- Melt 1/2 cup butter in an 8×8 or 9×9-inch pan and spread it up the sides.
- Add the drained whole kernel corn to the pan.
- Pour in the undrained creamed corn and mix well.
- Incorporate 1 cup sour cream evenly.
- Stir in 3 tablespoons of sugar and 1/2 teaspoon kosher salt.
- Fold in the Jiffy corn muffin mix until just combined.
- Bake for 35-40 minutes or until golden brown edges appear.
- Cool before serving.
How to Serve Cornbread Casserole
Cornbread casserole is best enjoyed warm. You can serve it as a side dish with fried chicken, barbecue, or chili. It also makes a great standalone meal when paired with a fresh salad. Add some chopped green onions or a sprinkle of cheese on top for extra flavor!
How to Store Cornbread Casserole
To store leftover cornbread casserole, let it cool completely. Then, cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just thaw it in the fridge before reheating.
Tips to Make Cornbread Casserole
- Make sure to mix the batter gently. Over-mixing can make the dish tough.
- You can add some chopped jalapeños or bell peppers for a little kick.
- For a richer flavor, consider using melted margarine instead of butter.
Variation
You can add cheese to the mixture for a cheesy cornbread casserole. Cheddar cheese works great, but use any cheese you like. Adding cooked sausage or crumbled bacon can also enhance the flavor.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the casserole a day in advance and bake it when you’re ready to serve.
2. Can I use regular cornmeal instead of Jiffy mix?
Yes, you can use regular cornmeal, but you’ll need to adjust the proportions and add additional baking powder.
3. Is cornbread casserole suitable for vegetarians?
Yes, this recipe is vegetarian-friendly, as it does not contain any meat products.
Cornbread Casserole
Ingredients
Main Ingredients
- 1/2 cup butter (1 stick) Melted
- 1 15-oz can whole kernel corn, drained
- 1 15-oz can creamed corn, undrained
- 1 cup sour cream
- 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1 8-oz box Jiffy corn muffin mix
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Melt 1/2 cup butter in an 8x8 or 9x9-inch pan and spread it up the sides.
- Add the drained whole kernel corn to the pan.
- Pour in the undrained creamed corn and mix well.
- Incorporate 1 cup sour cream evenly.
- Stir in 3 tablespoons of sugar and 1/2 teaspoon kosher salt.
- Fold in the Jiffy corn muffin mix until just combined.
Baking
- Bake for 35-40 minutes or until golden brown edges appear.
- Cool before serving.
