Description
This Creamy Cornbread Casserole is a comforting side dish featuring a moist and cheesy cornbread base combined with sweet corn and a touch of sour cream. Baked to golden perfection, it pairs beautifully with a variety of main courses and is perfect for family dinners or holiday gatherings.
Ingredients
Scale
Dry Ingredients
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 15 ounce can whole kernel corn, drained (or 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 and Prepare: Preheat your oven to 350°F. Grease a 2-quart baking dish thoroughly to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until well combined. Set aside.
- Combine Wet Ingredients: In a large bowl, mix the drained whole kernel corn, cream style corn, sour cream, melted butter, shredded cheddar cheese, and the dry flour mixture. Stir until all ingredients are fully incorporated. For extra cheesiness, feel free to add more shredded cheddar cheese.
- Bake the Casserole: Spread the mixture evenly into the prepared baking dish. Place it in the oven and bake for 50 minutes or until the top is golden brown and the center is set.
- Serve Warm: Remove the casserole from the oven and allow it to cool slightly before serving warm for the best flavor and texture.
Notes
- Storing Leftovers: Cover the cooled casserole tightly and refrigerate for 3-4 days. Reheat in the microwave or enjoy cold.
- Freezer Storage: Cool completely, transfer to an airtight freezer container, and freeze up to 6 months. Thaw overnight in the fridge and reheat before serving.
- Make Ahead: Bake the casserole up to 2 days in advance and reheat at 350°F for 15-20 minutes, or prepare the batter up to 24 hours ahead and bake fresh.
- To double the recipe, use a 9×13 casserole dish and add 10 minutes or more to the baking time as necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg
