Cornbread Casserole
User Reviews
5
Cornbread Casserole
Description
Cornbread Casserole brings together boxed corn muffin mix, canned corn, and creamed corn with sour cream and butter to form a thick batter that bakes into a warm, golden-topped casserole. The inclusion of both whole corn kernels and creamed corn contributes to a moist and slightly textured interior. Baking at 350°F until lightly browned on top ensures a set yet tender center. A sprinkle of fresh herbs at the end adds brightness and a hint of color.
The casserole’s subtly sweet and savory flavor comes from added sugar and seasonings, balanced by the richness of sour cream and butter. It pairs well with a range of main dishes, offering a comforting and hearty side.
Cooking time and doneness can be checked by inserting a toothpick; a few crumbs attached indicate readiness. Serve warm, slicing into squares or scooping portions. Using canned corn is convenient, though fresh or frozen corn can also be used to similar effect.
Ingredients
- 8 tablespoons butter melted
- 2 egg
- 8 1/2 ounce box corn muffin mix such as Jiffy
- 15 ounce can corn kernels drained
- 14 3/4 ounce can creamed corn do not drain
- 2 teaspoons granulated sugar
- 1 cup sour cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons herbs such as parsley, thyme or chives, chopped
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat a 8 or 9 inch square pan, or 2 quart baking dish with cooking spray.
- Place the butter, eggs, corn muffin mix, corn kernels, creamed corn, sugar, sour cream, salt and pepper in a large bowl. Stir until a thick batter forms.
- Pour the batter into the pan and spread it into an even layer.
- Bake for 40-45 minutes or until top is browned.
- Let cool for 5-7 minutes. Sprinkle with fresh herbs if desired, then serve and enjoy.
Notes
- Using canned corn adds convenience, but fresh or frozen corn kernels work well as alternatives.
- Substitute any 8 1/2 ounce cornbread or muffin mix if Jiffy brand is unavailable.
- Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
- Cut casserole into squares with a knife and spatula or serve by scooping with a spoon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 473mg | 20% |
| Potassium | 233mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 690IU | 14% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 62mg | 6% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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