Description
This Creamy Cornbread Casserole is a comforting, cheesy side dish featuring a moist, tender cornbread base combined with sweet whole kernel and cream-style corn, sour cream, and sharp cheddar cheese. Baked to golden perfection, it’s perfect for family dinners or holiday gatherings.
Ingredients
Scale
Dry Ingredients
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 15 ounce can whole kernel corn, drained (or 1 1/2 cups fresh or frozen, thawed)
- 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 and Prepare: Preheat your oven to 350℉. Grease a 2-quart baking dish thoroughly to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until well combined. Set this mixture aside.
- Combine Wet Ingredients and Dry Mix: In a large mixing bowl, combine the drained whole kernel corn, cream style corn, sour cream, melted butter, shredded sharp cheddar cheese, and the dry flour mixture. Stir gently until all ingredients are evenly incorporated. For extra cheesiness, add more shredded cheddar cheese to your preference.
- Bake the Casserole: Spread the batter evenly into the prepared baking dish. Place the dish in the oven and bake for 50 minutes, or until the top is golden brown and the center is set without being jiggly.
- Serve Warm: Remove from the oven and let it cool slightly before serving. This casserole is best enjoyed warm.
Notes
- Storing Leftovers: Cover cooled leftovers tightly and store in the refrigerator for 3-4 days. Reheat in the microwave or enjoy cold; both ways are delicious.
- Freezer Storage: Cool the casserole completely, scoop into an airtight container, and freeze for up to 6 months. Thaw overnight in the fridge before reheating in the microwave.
- Make Ahead: You can bake the casserole up to 2 days in advance and reheat it at 350℉ for 15-20 minutes. Alternatively, prepare the batter up to 24 hours ahead and bake fresh when ready.
- Recipe Doubling: To double, use a 9×13 casserole dish and add about 10 minutes or more to the baking time, checking doneness accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 30 mg
