Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 12 Servings
I am so excited to share this recipe with you today because I know that you are going to love it! This Creamy Cornbread Casserole is one of my comfort foods that my family adores! It is made from simple ingredients. From the cornbread mix to the shredded cheese, everything about this casserole is amazing! It is perfect to serve any time, especially during holidays when everyone is around. Anyway, I have listed all the things you will be needing. Just follow them step by step, and you are good to go! Also, make sure to use a scoop to serve this. Enjoy!
Ingredients:
1 (8 oz.) package of dry cornbread mix
8 oz. of Cheddar cheese, shredded
1 (15 oz.) can whole kernel corn, drained and 1/2 liquid reserved
1 c sour cream
2 Eggs
1 (14.75 oz.) can of cream-style corn
Directions:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Apply cooking spray to the inside of a 9×13-inch baking pan.
Add sour cream, corn, reserved liquid, cornbread, and eggs into a large bowl. Whisk everything until well incorporated.
Transfer the batter to the prepared baking pan and spread it evenly.
Scatter the shredded cheddar cheese over the batter.
Put the baking pan in the preheated oven and bake the casserole for about 30 minutes or until the top turns golden brown or the cheese has melted completely.
Remove the casserole from the oven and let it rest for a few minutes at room temperature before serving.
Serve and enjoy!
Notes:
Place the leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Total Fat 13g17% | Saturated Fat 7g36% | Cholesterol 60mg20% | Sodium 642mg28% | Total Carbohydrate 26g10% | Dietary Fiber 1g4% | Total Sugars 4g | Protein 9g | Vitamin C 2mg10% | Calcium 209mg16% | Iron 1mg7% | Potassium 151mg3%
Ingredients
- 1 (8 oz.) package of dry cornbread mix
- 8 oz. of Cheddar cheese, shredded
- 1 (15 oz.) can whole kernel corn, drained and 1/2 liquid reserved
- 1 c sour cream
- 2 Eggs
- 1 (14.75 oz.) can of cream-style corn
Instructions
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Apply cooking spray to the inside of a 9x13-inch baking pan.
Add sour cream, corn, reserved liquid, cornbread, and eggs into a large bowl. Whisk everything until well incorporated.
Transfer the batter to the prepared baking pan and spread it evenly.
Scatter the shredded cheddar cheese over the batter.
Put the baking pan in the preheated oven and bake the casserole for about 30 minutes or until the top turns golden brown or the cheese has melted completely.
Remove the casserole from the oven and let it rest for a few minutes at room temperature before serving.
Serve and enjoy!
Notes
Place the leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
