Cornbread Casserole Corny Cornbread
Indulge in the ultimate comfort food with this Cornbread Casserole Corny Cornbread recipe, a perfect balance of sweet, savory, and utterly satisfying flavors. This easy-to-make dish combines the creamy richness of sour cream and creamed corn with the hearty texture of yellow cornmeal, creating a moist, tender casserole that’s bursting with corn flavor in every bite. Optional additions like shredded cheddar cheese and fresh green onions elevate this classic to a crowd-pleasing side dish or even a standalone meal. With just 15 minutes of prep time and golden perfection achieved in under an hour, this versatile recipe is ideal for potlucks, holiday feasts, or weeknight dinners. Perfectly seasoned and baked to perfection, this cornbread casserole is a must-try for lovers of Southern-inspired comfort food.
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Recipe Information
Ingredients
- 8 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 cup sour cream
- 0.5 cup milk
- 14.75 ounces canned creamed corn
- 15 ounces canned whole-kernel corn (drained)
- 0.75 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup shredded cheddar cheese (optional)
- 0.25 cup chopped green onions (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray or butter.
Melt the unsalted butter in a medium-sized microwave-safe bowl or on the stove. Set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar and eggs until well combined and slightly frothy.
Add the sour cream, milk, and melted butter to the mixing bowl. Stir until smooth and creamy.
Fold the canned creamed corn and drained whole-kernel corn into the batter, distributing evenly.
In a separate bowl, combine the yellow cornmeal, all-purpose flour, baking powder, and salt. Gradually sift the dry ingredients into the wet mixture, folding gently until fully incorporated (but avoid overmixing).
If using shredded cheddar cheese, stir it into the batter at this stage for extra flavor and richness.
Pour the batter into the prepared baking dish, spreading it into an even layer using a spatula.
Bake the cornbread casserole in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the casserole to cool slightly for 5 minutes before slicing and serving.
Garnish with chopped green onions, if desired, for a fresh and colorful finish.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 693 mg | 30% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 11.3 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 176 mg | 14% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 288 mg | 6% | |
*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.
