Looking for the perfect comfort food that combines the best of cornbread and casserole? This Cornbread Casserole is a game-changer. I’ve found that this recipe strikes the perfect balance between fluffy cornbread and creamy casserole, making it an ideal side dish for any meal. Whether you’re hosting a family dinner or contributing to a potluck, this dish consistently gets rave reviews.
Ingredients
- 2 boxes (8.5 oz each) cornbread mix
- 1 can (15 oz) cream-style corn
- 1 can (15 oz) whole kernel corn, drained
- 1 cup sour cream
- 2 large eggs
- 1/2 cup melted butter
- 1 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, combine both boxes of cornbread mix, cream-style corn, and drained whole kernel corn.
- Add sour cream, eggs, and melted butter to the mixture. Stir until well combined.
- Mix in half of the shredded cheese, garlic powder, salt, and pepper.
- Pour the mixture into your prepared baking dish, spreading it evenly.
- Top with remaining cheese.
- Bake for 45-50 minutes, or until the center is set and the top is golden brown.
- Let it rest for 10 minutes before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 60-65 minutes
Servings: 12
Recipe Notes
Here are some helpful tips to make your Cornbread Casserole perfect:
- Don’t overmix the batter – a few small lumps are perfectly fine.
- For extra moisture, you can add 1/4 cup of milk if the mixture seems too thick.
- To check doneness, insert a toothpick in the center – it should come out with just a few moist crumbs.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This casserole can be made ahead and reheated at 325°F for about 15 minutes.
- For a spicier version, add a small can of diced green chilies or 1/4 cup of diced jalapeños.
- Make sure your eggs and sour cream are at room temperature for better mixing.
This Cornbread Casserole is versatile enough to pair with almost any main dish, from holiday turkey to summer barbecue. The leftovers (if you have any!) taste even better the next day, making it perfect for meal prep. Remember to let it cool slightly before serving to allow the casserole to set properly.
Cornbread Casserole
Ingredients
- 2 boxes 8.5 oz each cornbread mix
- 1 can 15 oz cream-style corn
- 1 can 15 oz whole kernel corn, drained
- 1 cup sour cream
- 2 large eggs
- 1/2 cup melted butter
- 1 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large mixing bowl, combine both boxes of cornbread mix, cream-style corn, and drained whole kernel corn.
- Add sour cream, eggs, and melted butter to the mixture. Stir until well combined.
- Mix in half of the shredded cheese, garlic powder, salt, and pepper.
- Pour the mixture into your prepared baking dish, spreading it evenly.
- Top with remaining cheese.
- Bake for 45-50 minutes, or until the center is set and the top is golden brown.
- Let it rest for 10 minutes before serving.