Corned Beef and Corn Casserole
Indulge in the ultimate comfort food with this Corned Beef and Corn Casserole, a hearty and flavorful dish that's perfect for family dinners or potlucks. Combining savory chunks of canned corned beef with the sweetness of cream-style and whole kernel corn, this casserole is layered with rich cornbread batter and topped with gooey, melted cheddar cheese. A touch of sour cream adds creaminess, while simple pantry staples like cornbread mix and butter make this an easy yet impressive recipe. Ready in just over an hour, this golden, baked casserole delivers a satisfying balance of flavors with every bite. Serve it warm and garnish with chopped parsley for an extra burst of freshness—guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 1 (12-ounce can) canned corned beef
- 1 (15-ounce can) canned cream-style corn
- 1 (15-ounce can, drained) canned whole kernel corn
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 (8.5-ounce package) cornbread mix
- 0.5 cup (melted) unsalted butter
- 2 eggs
- 0.5 cup milk
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (optional for garnish) chopped parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
In a large mixing bowl, crumble the canned corned beef into small chunks.
Stir in the cream-style corn, drained whole kernel corn, and sour cream until well combined.
Add 1 cup of shredded cheddar cheese to the mixture and stir thoroughly. Set aside.
In another bowl, prepare the cornbread batter by combining the cornbread mix, melted butter, eggs, and milk. Mix until smooth.
Add the salt and black pepper to the cornbread batter and stir to ensure even seasoning.
Pour half of the cornbread batter into the prepared baking dish, spreading it evenly across the bottom.
Layer the corned beef and corn mixture over the cornbread batter, spreading it evenly.
Top with the remaining cornbread batter, smoothing it over to cover the filling.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the top layer of cornbread batter.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown, the cheese is melted, and a toothpick inserted into the cornbread layer comes out clean.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Optional: Garnish with chopped parsley before serving for a touch of color.
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 1621 mg | 70% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 15.7 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 378 mg | 29% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 348 mg | 7% | |
*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.
