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Cornbread 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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 300 kcal

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.