Cornbread Casserole

A comfortable basic comprised of scratch with easy pantry components. This cornbread casserole bakes to a young center and evenly crisp edges, no boxed combine wanted.

slice of Cornbread Casserole with a bite taken out

Taste: Moist, flavorful, and barely candy, with tender corn and a melt-in-your-mouth, tacky, golden brown end.
Instruments: Use this 9×13 casserole dish for one of the best evenly crisp edges.
Serving Recommendations: Cornbread casserole is a favourite vacation facet dish. I like serving it with both brown sugar ham, slow cooker turkey breast, or chili.

corn , sour cream , butter , cornmeal , eggs , sugar , flour, creamed corn , cheese , baking powder , salt and pepper with labels to make Cornbread Casserole

Pantry Corn Magic

Corn: The star of this dish is the corn. Use creamed corn and canned corn, or change canned with 1½ cups thawed frozen corn as a substitute.
Cheese: As an alternative of sharp cheddar cheese, Monterey Jack will also be used. For a Jalapeño cheddar flavored dish, change the cheese with Pepper Jack + diced jalapeños.
Cornmeal: Cornmeal provides this casserole its basic taste. For one of the best texture, use a medium-grind cornmeal.
Bitter Cream: This provides a barely tangy taste. Room temperature bitter cream will assist issues combine easily. No bitter cream? No downside. Substitute with full-fat Greek yogurt.
Variations: For a smoky bacon taste, fold in some cooked bacon and a pinch of smoked paprika. Scale back the sugar barely, and add chives or inexperienced onions for a extra savory casserole. Or make a inexperienced chile casserole by including inexperienced chiles and a bit of cumin.

wet ingredients mixed in a bowl with dry ingredients , corn and cheese in seperate bowls to make Cornbread Casserole

The way it Comes Collectively

Whisk collectively dry components. In one other bowl, combine moist components.
Mix the 2. Add the corn, cheese, and mix-ins.
Pour into the ready baking dish and bake (full recipe beneath).

For a softer crumb, let the batter relaxation for five minutes earlier than baking.
Change the sweetness through the use of 1–2 tablespoons of sugar and add a pinch of garlic powder.
This corn casserole is finished when the middle has minimal jiggle, and it reads about 200°F with an instant-read thermometer.
To make forward, retailer dry and moist components individually for as much as 24 hours. Mix all of the components earlier than baking.
For half a batch, use an 8×8 casserole dish, and start checking for doneness round 35–40 minutes.

Reserve it For Later

Cool the leftovers fully and retailer in an hermetic container within the fridge as much as 4 days. It would hold within the freezer for as much as 2 months. Reheat lined at 325°F till heat; uncover for a couple of minutes to refresh the sides.

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook dinner Time 55 minutes

Complete Time 1 hour 10 minutes

Preheat oven to 350°F. Grease casserole dish and put aside.
Mix flour, cornmeal, sugar, baking powder and salt.
In a separate dish, mix creamed corn, bitter cream, butter, and eggs.
Combine moist and dry components simply till mixed. Fold in corn kernels and cheese if utilizing.
Unfold into ready dish and bake 45-55 minutes or till evenly browned.

Canned corn may be changed with 1 1/2 cups thawed frozen corn.
Variations: Strive altering up the cheese, including bacon bits, or crumbled sausage, diced inexperienced chilis, or jalapeno peppers!
Leftovers: This casserole may be sealed and refrigerated as much as 4 days. It would hold for two months within the freezer.

Diet data offered is an estimate and can differ primarily based on cooking strategies and types of components used.

Course Casserole, Facet Dish

Delicacies American

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