Creamy Cornbread Casserole

4.91 from 10 votes

This from-scratch Cornbread Casserole is made with a homemade Jiffy cornbread mix. It's perfect for holiday meals or any day of the week.

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: American

Servings: servings

Author: Kristin Maxwell

Ingredients

2/3 cup All-purpose flour
1/2 cup Yellow cornmeal
3 tablespoons Granulated sugar
1 tablespoons Baking powder
1/2 teaspoon Salt
15 ounce Can whole kernel corn drained; substitute 1 1/2 cups fresh or frozen (thawed) corn
15 ounce Can cream style corn
1/2 cup Sour cream
1/4 cup Butter melted
1/2 cup Freshly shredded sharp cheddar cheese or more to taste

Instructions

Preheat oven to 350℉. Grease a 2-quart baking dish.
In a small bowl, whisk together dry ingredients. Set aside.
In a large bowl, combine the corn, creamed corn, sour cream, melted butter, cheddar cheese and flour mixture until combined. *If you are a fan of cheesy cornbread, feel free to add more cheese.
Spread mixture into the prepared baking dish and bake for 50 minutes or until golden brown and set in the middle.
Serve warm.

Notes

Storing Leftovers: Cover the cooled leftover casserole tightly and store in the fridge for 3-4 days. Reheat in the microwave or enjoy cold. It's great both ways.

Freezer Storage: To freeze, allow the casserole to cool completely. Scoop into an airtight freezer container and freeze for up to 6 months. Thaw in the fridge overnight and reheat in the microwave to serve.

Make Ahead: Bake up to 2 days in advance and reheat it for 15-20 minutes at 350℉, or prepare the batter up to 24 hours in advance and then bake as directed.

Double the recipe and bake it in a 9x13 casserole dish. Add 10 minutes to the cooking time, or more as needed.

Nutrition

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