This Easy Creamy Cornbread Casserole is pure comfort and an excellent side dish for the holidays or all year round!
Last year during school, Trevor had a freak accident and ended up chipping his top two permanent teeth. It was awful.… did I already tell this story? I might have. Ha.
Your teeth are just like any bone in your body – once it breaks, even after it heals, it’s never quite the same. You lose the integrity of the original structure. The bonding can wear out, just like a filing, there can be sensitivity that wasn’t there before, and you have to be careful what and how you eat.
That last part, though. Sigh. You don’t realize how much you use those top teeth to bite off food, until you’re not supposed to anymore!
The dentist said no more baby back ribs, no more sourdough bread, and no more corn on the cob.
Baby back ribs aren’t the same if you have to pull the meat off the bone first. And corn on the cob? *cries* It’s only one of two ways Trevor truly likes corn.
Cornbread is the other way. With lots of butter, of course. And sugar. YES, SUGAR. I know that’s like sacrilege to many, but we’ve got a sweet tooth over here. (They might be damaged, but they’re still sweet. Get it? #badjoke)
There are a ton of different ways to make cornbread – some recipes incorporate whole milk, some buttermilk, some use honey. ALL GOOD.
This particular recipe is more like a casserole, with sour cream, added corn kernels and creamed corn. I got it from a Minnesota friend when we lived there years ago and have been making it ever since.
This Creamy Cornbread Casserole is super easy and delicious, and a great side dish, especially at Thanksgiving. Not corn on the cob, but it’ll do!
Other delicious casserole dishes we love!
watch the video for creamy cornbread casserole
Easy Creamy Cornbread Casserole
- 2 large eggs
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 tablespoon granulated sugar
- 8.5 ounce package cornbread mix
- 15 ounce can whole corn kernels, drained
- 15 ounce can creamed corn
- Preheat oven to 350 degrees F. Coat a 9x9-inch baking dish with nonstick cooking spray.
- In a large bowl, whisk together the eggs, sour cream, butter, and sugar until combined and smooth. Add in the cornbread mix, whole corn kernels, and creamed corn, stirring until combined. Pour into prepared baking dish.
- Bake for 55-60 minutes until top is golden.