Description
This Creamy Cornbread Casserole is a comforting and cheesy side dish featuring a golden, tender cornmeal base combined with whole kernel and creamed corn, sour cream, and sharp cheddar cheese. Perfectly baked until golden and set, it’s an ideal accompaniment for family dinners or potlucks.
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 and Mix-ins
- 15 ounce can whole kernel corn, drained (or 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: Preheat your oven to 350℉ and grease a 2-quart baking dish well 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 fully combined.
- Combine Wet Ingredients: In a large bowl, mix together the drained whole kernel corn, cream style corn, sour cream, melted butter, shredded sharp cheddar cheese, and the dry flour mixture until everything is well incorporated. Add extra cheese if you prefer a cheesier casserole.
- Bake the Casserole: Spread the mixture evenly into the prepared baking dish. Bake in the preheated oven for 50 minutes or until the casserole is golden brown on top and set in the middle.
- Serve Warm: Remove from the oven and let it cool slightly before serving warm as a comforting side dish.
Notes
- Storing Leftovers: Cover the cooled casserole tightly and store in the refrigerator for 3-4 days. Reheat in the microwave or enjoy cold.
- Freezer Storage: Freeze cooled casserole in an airtight container for up to 6 months. Thaw overnight in the fridge and reheat before serving.
- Make Ahead: Bake the casserole up to 2 days ahead and reheat at 350℉ for 15-20 minutes, or prepare batter up to 24 hours in advance and bake when ready.
- Scaling: Double the recipe and use a 9×13 casserole dish; increase baking time by 10 minutes or until fully set.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg
