Cheesy Cornbread Casserole
This cheesy cornbread casserole recipe is creamy, crowd-pleasing and perfect for weeknights or holiday meals. Just 10 minutes of prep time!
Servings: 12 servings
Calories: 223kcal
Ingredients
- ⅔ cup flour
- ⅓ cup yellow cornmeal
- ¼ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup butter melted
- 2 eggs
- 15 ounces canned creamed corn
- 1 cup sour cream
- 1 cup sharp cheddar cheese
- 15 ounces canned corn drained optional
Instructions
- Preheat the oven to 350°F. Grease a 9x13 baking pan and set aside.
- Combine flour, cornmeal, sugar, baking powder and salt.
- In a separate dish, combine butter, eggs, creamed corn and sour cream.
- Mix wet and dry ingredients just until combined. Fold in cheese and corn kernels if using.
- Spread into prepared dish and bake 45-55 minutes or until lightly browned.
Notes
- Melt the butter on the stovetop: I always like melting the butter in a saucepan instead of in the microwave. Maybe it’s just me, but when I do it in the microwave, about half the time it spatters all over!
- Don't over-mix: Mix the batter just until combined — overmixing can lead to a dense texture.
- Brown the top: You can turn on the broiler during the last few minutes of cooking time if you want to really brown the top! This will make it toasty and crispy.
Nutrition
Calories: 223kcal | Carbohydrates: 17g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 426mg | Potassium: 214mg | Fiber: 1g | Sugar: 2g | Vitamin A: 516IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 1mg