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Cornbread Casserole

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This simple cornbread casserole recipe comes together in about an hour with only 8 ingredients! It’s the perfect quick and easy side dish for Thanksgiving but it also pairs well with a big bowl of chili or smoked baby back ribs.

  • Author: Kylie
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Units Scale
  • 1 stick of butter
  • 1 (15 oz.) can of whole kernel corn, drained
  • 1 (15 oz.) can of creamed corn, not drained
  • 8 oz. sour cream
  • 2 eggs
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon Kosher salt
  • 8.5 oz. box Jiffy cornbread mix

Serve with:

  • thinly sliced chives
  • butter
  • honey

Instructions

  1. Heat oven to 350 degrees.
  2. Melt butter in a large cast iron skillet over medium low heat (or in the microwave and then pour it into your baking dish).
  3. Gently brush the butter up the sides of the skillet to coat the pan.
  4. Add corn kernels, creamed corn, sour cream, eggs, sugar, and salt to the skillet. Stir to combine.
  5. Add Jiffy cornbread mix.
  6. Stir until just combined and use a spatula to spread flat on top.
  7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  8. Garnish with chives if desired or serve with butter and honey. Enjoy!

Notes

  • If you don’t have a cast iron skillet, you can make this cornbread casserole in a regular baking dish. Just heat the butter in the microwave and then pour it into the pan. Brush the butter up the sides of the pan and then follow the remaining instructions as directed in the recipe.
  • Drain the can of corn. Don’t forget to drain the can of regular corn kernels! Too much liquid will make this casserole soggy.
  • Make sure you use the entire can of cream style corn. Even though you’re draining the regular canned corn, you definitely want to use the entire can of cream corn. Because cream corn uses liquid from the corn cob, there is extra corn flavor and starch in the liquid that will help to give this cornbread casserole it’s creamy texture. 
  • Cover the casserole with foil if the top is getting too dark before the casserole is cooked through. This will allow the casserole to continue cooking without browning the top any further.
  • The texture of this cornbread casserole should be creamy. It’s wetter than cornbread but not mushy, if it’s still a bit mushy after cooling, pop it back in the oven for another 10-20 minutes.

Find it online: https://midwestfoodieblog.com/cornbread-casserole/