Cowboy Cornbread Casserole Recipe + Video
User Reviews
5
Cowboy Cornbread Casserole Recipe + Video
Description
Using boxed cornbread mix as a base, this recipe combines it with melted butter, eggs, and sour cream to create a moist batter. Sweet corn and canned diced tomatoes with chiles contribute natural sweetness and subtle spiciness. Sharp cheddar cheese and chopped scallions add richness and freshness, while chili powder and cumin enhance the flavor with warm, earthy notes.
Once mixed, the batter is baked in a greased 9 x 13-inch dish until the top is golden and a toothpick inserted in the center comes out clean. This results in a casserole with a soft crumb and melted cheese pockets, complemented by the mild spice and fresh scallions.
The dish can accompany barbecue, chili, or serve as a filling vegetarian main. Leftovers should be refrigerated in an airtight container for up to five days and freeze well for up to three months once cooled. Thawing overnight in the fridge before reheating in the oven preserves texture.
Ingredients
- 2 .5 ounce boxes cornbread mix Jiffy brand
- 1 cup butter melted
- 1 cup sour cream
- 4 large egg
- 15 ounce sweet corn drained, canned
- 2 ounce cans diced tomatoes with juices, with chiles, Rotel brand
- 2 cups cheddar cheese shredded
- 1 cup scallions chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin ground
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F. Set out a 9 x 13-inch baking dish and grease the sides and bottom with butter or cooking spray.
- Set out a large mixing bowl. Dump the cornbread mix, melted butter, eggs, and sour cream into the mixing bowl. Stir well to incorporate.
- Then mix in the sweet corn, Rotel with juices, shredded cheddar cheese, scallions, chili powder, cumin, and salt. Mix until all ingredients are well incorporated.
- Spread the mixture out into the prepared baking dish.
- Bake for 35-45 minutes, until the top is golden and a toothpick inserted deep into the center comes out clean. Serve warm.
Notes
- Store cooled leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze fully cooled casserole in airtight containers or wrapped dishes for up to 3 months.
- To reheat frozen casserole, thaw overnight in the fridge, then bake until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12- 18 servings
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Serving | 1lg pc | |
| Calories | 482kcal | 24% |
| Carbohydrates | 37g | 12% |
| Protein | 11g | 22% |
| Fat | 33g | 51% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 134mg | 45% |
| Sodium | 774mg | 32% |
| Potassium | 280mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1255IU | 25% |
| Vitamin C | 7mg | 8% |
| Calcium | 214mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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