Prep: 10mins | Cook: 30mins | Total: 40 mins | Servings: 12 | Yield: 1 – 9×13 inch pan
Cheesy and creamy – this cornbread casserole is the best of the best. A delicious casserole that you can eat with your hands! Decadent, comforting, and the perfect side dish. Easy and quick to whip up, you can make this whenever! And this freezes well, too. When in the freezer this delish casserole can last up to six months. This tastes superb – extra creamy, outrageously cheesy, and a favorite at Thanksgiving. If you love cornbread, then, this is for you. Try this and I’m pretty sure that it will be love at first bite!
INGREDIENTS
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1 (15 oz) can whole kernel corn, drained with only 1/2 liquid reserved
1 (14.75 oz) can cream-style corn
2 large eggs
1 (8 oz) package dry cornbread mix
1 cup sour cream
8 ounces Cheddar cheese, shredded
HOW TO MAKE CORNBREAD CASSEROLE
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
Step 2: Then, lightly grease a 9 x 13-inch baking pan.
Step 3: In a large mixing bowl, add the corn, reserved liquid, eggs, cornbread mix, and sour cream. Stir until well combined.
Step 4: Transfer the batter into the prepared pan and sprinkle the cheese over.
Step 5: Place inside the preheated oven and bake for about 30 minutes until golden brown.
NOTES:
If you would like a bit of color, try adding and sprinkling some freshly chopped parsley on top. Although, this is pretty amazing as is.
The consistency of this is that of a thick pudding so make sure that when serving you have a spoon handing.
Completely cool before serving. This casserole you can keep for up to 6 months, just slide this into an airtight tub freezer.
To serve, thaw first in the fridge before reheating in the microwave.
Nutrition Facts:
Per Serving: 254.5 calories; fat 13.4g 21% DV; cholesterol 59.8mg 20% DV; sodium 642.3mg 26% DV; protein 9.4g 19% DV; carbohydrates 26.4g 9% DV
Ingredients
- 1 (15 oz) can whole kernel corn, drained with only 1/2 liquid reserved
- 1 (14.75 oz) can cream-style corn
- 2 large eggs
- 1 (8 oz) package dry cornbread mix
- 1 cup sour cream
- 8 ounces Cheddar cheese, shredded
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
Step 2: Then, lightly grease a 9 x 13-inch baking pan.
Step 3: In a large mixing bowl, add the corn, reserved liquid, eggs, cornbread mix, and sour cream. Stir until well combined.
Step 4: Transfer the batter into the prepared pan and sprinkle the cheese over.
Step 5: Place inside the preheated oven and bake for about 30 minutes until golden brown.
NOTES:
If you would like a bit of color, try adding and sprinkling some freshly chopped parsley on top. Although, this is pretty amazing as is.
The consistency of this is that of a thick pudding so make sure that when serving you have a spoon handing.
Completely cool before serving. This casserole you can keep for up to 6 months, just slide this into an airtight tub freezer.
To serve, thaw first in the fridge before reheating in the microwave.
