Creamy Cornbread Casserole – This Creamy Cornbread Casserole is the perfect side dish to any meal, or can even be enjoyed as a main dish. The combination of sweet whole kernel corn, creamy cream-style corn, and tangy Cheddar cheese make this casserole dish truly irresistible. Plus, it’s quick and easy to make, so it’s a great option for busy weeknights or potlucks. Trust us, you won’t be able to resist this comforting and delicious dish.
Whenever I’m looking for a dish to bring to a potluck or family gathering, I always turn to this Creamy Cornbread Casserole recipe. It’s become a staple in my household, and my husband and I just can’t get enough of it. The first time I made it, my husband had seconds and then even asked for leftovers for lunch the next day. Since then, it’s been a regular on our menu and a hit with our friends and family.
Why This Creamy Cornbread Casserole Will Be Your New Go-To Dish?
This creamy cornbread casserole is a perfect blend of sweet and savory flavors, thanks to the combination of whole kernel corn, cream-style corn, and tangy Cheddar cheese. It’s also incredibly easy to make, with just a handful of ingredients and minimal prep time. The sour cream adds a creamy texture to the dish, while the dry cornbread mix gives it a satisfying crunch. Plus, it’s a versatile dish that can be served as a side dish or as a main dish. And the best part? It’s always a crowd-pleaser, so you can never go wrong with this recipe.
- 1 can (15 ounces) whole kernel corn, drained and 1/2 liquid reserved (340 grams)
- 1 can (14.75 ounces) cream-style corn (418 grams)
- 2 eggs
- 1 package (8 ounces) dry corn bread mix (227 grams)
- 1 cup sour cream (240 ml)
- 8 ounces shredded Cheddar cheese (227 grams)
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 inch baking pan.
In a large mixing bowl, combine the whole kernel corn, reserved liquid, cream-style corn, eggs, dry corn bread mix, and sour cream. Stir until everything is well-blended.
Pour the batter into the prepared baking pan, and sprinkle the shredded Cheddar cheese on top.
Bake in the preheated oven for 30 minutes, or until the casserole is golden brown.
- You can use any type of shredded cheese you like in this recipe, such as mozzarella, pepper jack, or a blend of your favorites.
- For a little kick of spice, add some diced jalapeños to the batter or sprinkle some red pepper flakes on top before baking.
- This recipe can be made ahead of time and stored in the refrigerator for a few days. Simply reheat in the oven or microwave when ready to serve.
- If you’re looking for a lighter version of this recipe, you can substitute the sour cream for plain Greek yogurt and use reduced-fat cheese.
In conclusion, this Creamy Cornbread Casserole is a delicious and comforting dish that’s perfect for any occasion. The combination of sweet corn, creamy sour cream, and savory Cheddar cheese make this casserole a crowd-pleaser. Plus, it’s super easy to make and can be customized with your favorite cheese and spices. Whether you’re serving it as a side dish for a barbecue or as a main course for a weeknight dinner, this casserole is sure to be a hit with your family and friends. So give it a try and see for yourself how tasty and satisfying it can be!
Can I use fresh corn instead of canned?
Yes, you can definitely use fresh corn if it’s in season. Simply boil or roast the corn kernels and then add them to the batter.
Can I make this recipe gluten-free
Yes, you can use a gluten-free cornbread mix to make this recipe gluten-free.
Can I freeze this casserole?
Yes, you can freeze this casserole for up to 3 months. Make sure to cool it completely before wrapping it tightly in plastic wrap and aluminum foil.
Can I substitute the sour cream for something else?
Yes, you can use plain Greek yogurt or buttermilk instead of sour cream.
Can I add meat to this casserole?
Yes, you can add cooked and crumbled bacon or sausage to the batter for some extra protein and flavor.
Creamy Cornbread Casserole
- 1 can 15 ounces whole kernel corn, drained and 1/2 liquid reserved (340 grams)
- 1 can 14.75 ounces cream-style corn (418 grams)
- 2 eggs
- 1 package 8 ounces dry corn bread mix (227 grams)
- 1 cup sour cream 240 ml
- 8 ounces shredded Cheddar cheese 227 grams
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
- In a large mixing bowl, combine the whole kernel corn, reserved liquid, cream-style corn, eggs, dry corn bread mix, and sour cream. Stir until everything is well-blended.
- Pour the batter into the prepared baking pan, and sprinkle the shredded Cheddar cheese on top.
- Bake in the preheated oven for 30 minutes, or until the casserole is golden brown.