Cornbread Casserole
This tasty cornbread casserole recipe is a must-try if you’re looking for a simple yet flavorful dish to enjoy for dinner this week!
Cornbread is a great traditional recipe, but in this recipe, we’re going to show you how to make it into a casserole to enjoy as your main dish!
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Table of contents
Why you’ll love this recipe
Not only is this recipe a fun spin on cornbread, but it’s very simple to prepare and is ready to eat in about an hour. For those who don’t want to spend forever in the kitchen, it also requires minimal kitchen clean-up from baking!
Ingredients for this recipe
Butter: Melted & cooled.
Eggs: To bind ingredients together.
Sour cream: Adds moisture to the dish.
Jiffy corn muffin mix: For the corn portion of the dish.
Cream style corn: For the corn portion of the dish.
Whole kernel corn: Drained.
How to make cornbread casserole
Step 1: Preheat your oven to 350 degrees Fahrenheit. Step 2: Spray an 8×8 inch square baking dish with nonstick spray and set aside. Step 3: In a large mixing bowl, whisk the eggs slightly. Add melted butter, and whisk again.
Step 5: Pour the mixture into the prepared baking pan, and smooth out evenly.
Step 4: Add the sour cream, corn muffin mix, cream-style corn, and whole-kernel corn, and stir until just combined.
Step 6: Bake at 350 for 50-55 minutes. The mixture shouldn’t be too jiggly but may have a slight jiggle when you remove it from the oven.
What to serve with cornbread casserole
If you’re wondering what you should have for dessert once you’re done eating the casserole dinner, I recommend trying these Easy Peach Upside Down Cupcakes. A Strawberry Fluff Salad is a great, light dessert option. If you like tart cherries, then you could also try out this Cherry Bars with Cake Mix!
Common Questions
You definitely can! Be sure to let it cool, then store it in an airtight container in the fridge for about 3 days.
Yes! Let the casserole cool then place in an airtight, freezer-safe container for 2-3 months.
Storage suggestions
Be sure to store any leftovers in an airtight container for later. You can keep this in the fridge for 3 days for optimal freshness.
Reheating Tips
Reheating this casserole is easy. Place the amount you need in a baking dish and warm up in the oven. You can also place it on a microwave-safe dish and warm in the microwave if you prefer.
Cornbread Casserole
Ingredients
- ½ c Butter melted & cooled
- 2 Eggs
- 1 c Sour cream
- 1 box Jiffy corn muffin mix (8.5 oz)
- 1 can Cream style corn (14.75 oz)
- 1 can Whole kernel corn (15.25 oz), drained
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Spray an 8×8 inch square baking dish with nonstick spray and set aside.
- In a large mixing bowl, whisk the eggs slightly. Add melted butter, and whisk again.
- Add the sour cream, corn muffin mix, cream style corn, and whole kernel corn, and stir until just combined.
- Pour the mixture into the prepared baking pan, and smooth out evenly.
- Bake at 350 for 50-55 minutes. The mixture shouldn't be too jiggly, but may have a slight jiggle when you remove it from the oven.
