Cornbread Cabbage Casserole
Indulge in the ultimate Southern comfort with this Cornbread Cabbage Casserole, a satisfying fusion of hearty vegetables and buttery cornbread. Perfectly sautéed green cabbage, onion, and garlic are seasoned with paprika for a smoky kick, then layered with gooey cheddar cheese and topped with a rich, moist cornbread batter made extra creamy with sour cream. This easy-to-make, oven-baked casserole comes together in under an hour, making it an ideal choice for both weeknight dinners and holiday spreads. Serve it as a standalone vegetarian main dish or pair it with your favorite proteins for a flavorful, homey side. With its golden crust and tender interior, this casserole is guaranteed to become a family favorite! Keywords: Cornbread Cabbage Casserole, Southern comfort food, vegetable casserole, cheesy casserole, easy weeknight dinner.
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Recipe Information
Ingredients
- 1 medium head green cabbage
- 1 large onion
- 3 whole garlic cloves
- 4 tablespoons butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 box (approximately 8.5 ounces) cornbread mix
- 2 large eggs
- 0.5 cup milk
- 0.5 cup sour cream
- 1.5 cups shredded cheddar cheese
- 1 small amount oil or cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with oil or cooking spray and set aside.
Peel off any tough outer leaves of the cabbage, then slice it in half and remove the core. Chop the cabbage into bite-sized pieces.
Peel and finely chop the onion. Mince the garlic cloves.
In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until fragrant and softened, about 3–4 minutes.
Add the chopped cabbage to the skillet. Sprinkle in the salt, black pepper, and paprika. Stir well, then cook for 8–10 minutes until the cabbage is tender. Remove from heat and allow to cool slightly.
Meanwhile, in a medium bowl, prepare the cornbread batter according to the instructions on the package. Typically, this involves combining the cornbread mix, eggs, and milk. Stir in the sour cream to add extra moisture to the batter.
To assemble the casserole, layer the cooked cabbage mixture evenly in the bottom of the prepared casserole dish. Sprinkle 1 cup of shredded cheddar cheese over the cabbage.
Pour the cornbread batter over the cabbage and cheese, spreading it out into an even layer. Sprinkle the remaining 1/2 cup of shredded cheddar on top.
Bake the casserole in the preheated oven for 35–40 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
Allow the casserole to rest for 5–10 minutes before serving. Enjoy warm as a comforting side or main dish!
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.3 g | 182% | |
| Saturated Fat | 82.6 g | 413% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 4307 mg | 187% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 40.5 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1844 mg | 142% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1360 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
