
Cornbread Casserole
User Reviews
5.0
186 reviews
Excellent

Cornbread Casserole
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This sweet, flavorful Cornbread Casserole is a must-have side dish, perfect for a family gathering!
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Ingredients
- ⅔ cup all-purpose flour
- ⅓ cup yellow cornmeal
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup melted butter
- 2 eggs
- 14-15 ounces creamed corn 1 can
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese optional
- 15 ounces canned corn drained, optional
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Instructions
- Preheat oven to 350°F. Grease a 9x13 baking pan and set aside.
- Combine flour, cornmeal, sugar, baking powder and salt.
- In a separate dish, combine butter, eggs, creamed corn and sour cream.
- Mix wet and dry ingredients just until combined. Fold in cheese and corn kernels if using.
- Spread into prepared dish and bake 45-55 minutes or until lightly browned.
Notes
- Canned corn can be replaced with 1 1/2 cups thawed frozen corn.
- Variations: try changing up the cheese, adding bacon bits, or crumbled sausage, diced green chilis, or jalapeno peppers!
- Leftovers can be sealed and refrigerated up to 5 days or frozen. I recommend heating leftovers to serve.
Nutrition Information
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Calories
263
(13%)
Carbohydrates
24g
(8%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Cholesterol
67mg
(22%)
Sodium
499mg
(21%)
Potassium
254mg
(7%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
514IU
(10%)
Vitamin C
2mg
(2%)
Calcium
141mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 263 kcal
% Daily Value*
Calories | 263 | 13% |
Carbohydrates | 24g | 8% |
Protein | 6g | 12% |
Fat | 16g | 25% |
Saturated Fat | 9g | 45% |
Cholesterol | 67mg | 22% |
Sodium | 499mg | 21% |
Potassium | 254mg | 5% |
Fiber | 1g | 4% |
Sugar | 6g | 12% |
Vitamin A | 514IU | 10% |
Vitamin C | 2mg | 2% |
Calcium | 141mg | 14% |
Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
186 reviews
Excellent
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