Cornbread Casserole Recipe
This gooey cornbread casserole recipe is an elevated take on a classic boxed cornbread that will have you coming back for more!
Servings: 9
Equipment
Ingredients
- ½ cup butter, melted
- 1 (15-ounce) can whole kernel corn, not drained
- 1 (15-ounce) can creamed corn
- 2 (8.5-ounce) boxes Jiffy corn mix
- 1 (8-ounce) container sour cream
- 2 eggs
- ¼ cup sugar
Instructions
- Preheat oven to 375°F.
- Add butter, whole corn, creamed corn, corn muffin mix, and sour cream to a medium bowl and mix well.
- Fold in eggs and sugar and mix until combined.
- Pour into a greased 9x9 inch dish and bake for 45 minutes - 1 hour. Mixture will be more gooey than regular cornbread.
- Cornbread casserole is done when it's slightly browned on top and the center is set and doesn't jiggle.
Video
Notes
How to Store?
Whether you make this casserole ahead of time or want to save leftovers, the instructions are the same. Wrap the cooled casserole with plastic, or place smaller portions in storage containers, and keep it in the fridge for 3-4 days.
Reheat in the microwave or the oven.
Nutrition
Calories: 460kcal | Carbohydrates: 58g | Protein: 7g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 728mg | Potassium: 215mg | Fiber: 4g | Sugar: 19g | Vitamin A: 626IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 2mg