Creamy Cornbread Casserole
This from-scratch Cornbread Casserole is made with a homemade Jiffy cornbread mix. It's perfect for holiday meals or any day of the week.
Servings: 6 servings
Ingredients
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoons baking powder
- 1/2 teaspoon salt
- 15 ounce can whole kernel corn drained; substitute 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 oven to 350 degrees F. Grease a 8 or 9-inch round or square baking dish.
- In a small bowl, whisk together dry ingredients. Set aside.
- In a large bowl, combine the cans of corn, sour cream, melted butter, cheddar cheese and flour mixture until combined. *If you are a fan of cheesy cornbread, feel free to add more cheese.
- Pour mixture into the prepared baking dish and bake for 50 minutes or until golden brown and set in the middle.
- Serve warm.
Notes
Cover the cooled leftover casserole tightly and store in the fridge for 3-4 days. Reheat in the microwave or enjoy cold. It's great both ways.
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.
Double the recipe and bake it in a 9x13 casserole dish. Add 10 minutes to the cooking time, or more as needed.
Nutrition
Calories: 373kcal | Carbohydrates: 50g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 655mg | Potassium: 475mg | Fiber: 3g | Sugar: 9g | Vitamin A: 503IU | Vitamin C: 5mg | Calcium: 184mg | Iron: 2mg
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