Easy Creamy Cornbread Casserole
This easy creamy Cornbread Casserole features butter, sour cream, and two kinds of corn. It's pure comfort food, an excellent side dish for the holidays or year-round, and only requires 5 minutes of prep!Step-by-step photos can be seen below the recipe card.
Servings: 8
Ingredients
- 2 large eggs
- 1 cup sour cream
- ½ cup unsalted butter melted
- 1 tbsp granulated sugar
- 8.5 ounce package cornbread mix (such as Jiffy)
- 15 ounce can whole corn kernels drained
- 15 ounce can creamed corn or homemade
Instructions
- Preheat oven to 350°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 mixture into prepared baking dish and smooth out the top.
- Bake for 55-60 minutes until top is golden and a tester in the center comes out clean.
- Let cool for 5 to 10 minutes before slicing. Serve and enjoy!
Video
Notes
- Add in some sausage: Add ½ lb. cooked and crumbled Italian sausage to the batter before baking.
- Double the recipe: This recipe can easily be doubled and baked in a 9x13 dish.
Nutrition
Calories: 384kcal | Carbohydrates: 39g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 526mg | Potassium: 224mg | Fiber: 2g | Sugar: 10g | Vitamin A: 675IU | Vitamin C: 3.6mg | Calcium: 61mg | Iron: 1.3mg