Description
This delicious Cornbread Casserole combines the comforting flavors of cornbread with creamy creamed corn and sharp cheddar cheese for a rich, hearty side dish perfect for family dinners or holiday meals. The casserole boasts a moist texture with a golden crust and subtle sweetness, balanced by a touch of salt and a hint of tang from sour cream.
Ingredients
Scale
Dry Ingredients
- â…” cup all-purpose flour
- â…“ cup yellow cornmeal
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 (14.75 ounce) can creamed corn
- 1 cup sour cream
- ½ cup melted butter
- 2 eggs
Optional Ingredients
- 1 (15 ounce) can canned corn, drained
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a casserole dish thoroughly with butter or cooking spray and set it aside to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt. Whisk these together until evenly mixed.
- Combine Wet Ingredients: In a separate bowl, stir together the creamed corn, sour cream, melted butter, and beaten eggs until smooth and well incorporated.
- Combine All Ingredients: Pour the wet mixture into the dry ingredients. Stir gently until just combined; do not overmix to maintain a tender texture.
- Add Optional Ingredients: If using, fold in the drained canned corn and shredded sharp cheddar cheese evenly into the batter.
- Pour and Bake: Transfer the batter into the prepared casserole dish. Spread it evenly and smooth the top with a spatula.
- Bake the Casserole: Place the casserole dish in the preheated oven and bake for 50 to 55 minutes. The casserole should be golden brown on the edges and a toothpick inserted in the center should come out clean.
- Cool and Serve: Remove the casserole from the oven and let it cool for about 10 minutes before serving. This helps it set and makes serving easier.
Notes
- For a spicier variation, add a diced jalapeño or a sprinkle of cayenne pepper to the mixture.
- To make the casserole richer, substitute sour cream with Greek yogurt or add an extra tablespoon of melted butter.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- This casserole pairs well with barbecue dishes, chili, or roasted meats.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
