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My Creamy Cornbread Casserole is a tender and delicious corn spoonbread that makes an excellent side dish for Thanksgiving or even your favorite bowl of chili!
When you think of cornbread you might think of something more along the lines of my Sour Cream Cornbread, cut into deliciously perfect squares and paired with a steaming hot bowl of chili. Cornbread makes a fantastic side for holiday meals too, and a great corn casserole is almost always a staple. This Creamy Cornbread Casserole is a delicious marriage of the two!
I recently had on opportunity to attend the Iowa Corn Quest, sponsored by Iowa Corn. I, and a bunch of other food bloggers, had the experience of a lifetime learning about corn, the processes involved with growing it and keeping it healthy, and all the different uses like clean energy and livestock feed in addition to just being something delicious that we enjoy at the dinner table.
One of the last meals we enjoyed together was a Mexican fiesta that included a creamy cornbread casserole side dish. Believe it or not it was something I’d never eaten before and I knew that I had to try it out at home.
A typical baked corn casserole has creamed corn and sweet corn, mixed with a binder like flour, cornmeal and eggs. A creamier dish is going to include milk or sour cream; sometimes a lot of sour cream. I was going for something that was creamy and full of sweet corn flavor, but had more of a cornbread-like texture. This Creamy Cornbread Casserole fit the bill perfectly.
The result was a soft and creamy, tender corn side dish. My kids couldn’t get enough of this amazing corn casserole and I kind of felt the same way. The texture was beautifully soft and creamy with a slightly sweet completely delicious cornbread flavor. This Creamy Corn Casserole will definitely be making the rounds this holiday season!
Absolutely! This cornbread casserole can be prepared a day before; just let it cool, then cover and refrigerate. To heat, bake in a 350 degree oven for 20 minutes. You could also just prepare the batter in advance, then bake it according to the instructions in the recipe below. You may need to add a few minutes due to the casserole being chilled.
There isn’t much that won’t go with this casserole! If you want to add a little color you could sprinkle some freshly chopped parsley on top but I like it just the way it is. One thing I will say about serving is you may want to keep a spoon handing to eat with. It is more like a thick pudding than a bread.
Cover leftover cornbread casserole tightly and store in the fridge for 3-4 days. Reheat in the microwave or enjoy cold.
To freeze, allow the casserole to cool completely. Scoop into an airtight freezer container and freeze for up to 6 months. Thaw in the fridge overnight and reheat in the microwave to serve.