Creamy Cornbread Casserole
This from-scratch Cornbread Casserole combines creamed corn, sweet corn kernels, and sour cream with a quick homemade cornbread mix. It bakes up sweet and spoonable in the middle with golden edges, and it's easy to make ahead for the holidays.
Servings: 6 servings
Ingredients
For the dry mix:
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoons baking powder
- 1/2 teaspoon salt
For the batter:
- 1 (15-ounce) can whole kernel corn drained
- 1 (15-ounce) can cream style corn
- 1/2 cup sour cream
- 1/4 cup butter melted
- 1/2 cup freshly shredded sharp cheddar cheese optional (or more to taste)
Instructions
- Preheat the oven: Heat the oven to 350°F. Grease an 8x8-inch or 2-quart baking dish.
- Whisk the dry mix: In a small bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Set aside.
- Mix the wet ingredients: In a large bowl, stir together the drained corn, creamed corn, sour cream, melted butter, and cheddar cheese.
- Combine: Add the dry mix and stir just until no dry streaks remain. Don't overmix.
- Bake: Spread the batter into the prepared dish. Bake uncovered for 45 to 50 minutes, until the top is golden brown and the center is set and doesn't jiggle.
- Rest and serve: Let the casserole rest for 10 minutes before serving warm.
Notes
- Using a box mix: Replace the flour, cornmeal, sugar, baking powder, and salt with one 8.5-ounce box of Jiffy corn muffin mix. Don't add the egg or milk from the box.
- Corn swaps: Use 1 ½ cups fresh or thawed frozen corn in place of the canned whole kernel corn.
- Sour cream swap: Plain Greek yogurt works in place of sour cream, with a slightly tangier flavor.
- Cornmeal: Use fine or medium-grind cornmeal. Coarse cornmeal works but makes the texture a little gritty.
- Mix-ins: Stir in about ½ cup crumbled cooked bacon, 1 to 2 diced jalapeños, or a 4-ounce can of diced green chiles with the corn.
- Double the recipe: Bake in a 9x13-inch dish and add about 10 minutes to the bake time, or more as needed.
- Make ahead: Bake up to 2 days ahead and reheat covered at 350°F for 15 to 20 minutes, or refrigerate the unbaked batter up to 24 hours and bake as directed, adding a few minutes if needed.
- Storage: Refrigerate covered leftovers for 3 to 4 days, or freeze in an airtight container for up to 6 months. Thaw overnight in the fridge and reheat in the microwave.
Nutrition
Calories: 373kcal | Carbohydrates: 50g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 655mg | Potassium: 475mg | Fiber: 3g | Sugar: 9g | Vitamin A: 503IU | Vitamin C: 5mg | Calcium: 184mg | Iron: 2mg
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