Cornbread Casserole
You'll love this Cornbread Casserole for its delicious flavor and perfect texture. And it's such an easy recipe! Just the dish for potlucks and bbq's.
Servings: 6 servings
Calories: 502kcal
Ingredients
- 2 eggs
- 4 oz butter melted (1/2 cup)
- 1 cup sour cream
- 14.75 oz canned corn drain
- 14.75 oz creamed corn 1 can
- 8.5 oz corn muffin mix box of Jiffy brand
Instructions
- Preheat oven to 350 degrees. Prep an 8" x 8" baking dish by brushing melted butter on the bottom and sides.
- Crack eggs into a mixing bowl and whisk together.
- Add melted butter and sour cream and mix again.
- Open the cans of corn and drain the regular corn before adding the contents of both cans to the mixture.
- Add the corn muffin mix and stir until well blended.
- Pour mixture into baking dish and bake for 50 minutes.
- Remove dish from oven and allow to cool for 10 minutes. Then serve and enjoy!
Video
Notes
- You can also make this casserole in the air fryer: cook at 390 degrees for 8 minutes
- Brush a little bit of the melted butter onto the casserole dish so the food doesn't stick to it while baking
- To tell if casserole is done, stick a toothpick into the center of the dish. It should come out clean; if not, cook for another 5 minutes or so
- Cornbread casserole solidifies as it cools, so be sure to let it rest for 10 minutes before slicing
Nutrition
Serving: 1g | Calories: 502kcal | Carbohydrates: 51g | Protein: 8g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 778mg | Potassium: 292mg | Fiber: 3g | Sugar: 12g | Vitamin A: 888IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 2mg