Description
This Cornbread Casserole is a comforting and moist dish combining the flavors of creamed corn, sharp cheddar cheese, and a golden cornmeal crust. Perfect as a side for any meal, it’s easy to prepare with simple ingredients and bakes to a tender, slightly sweet casserole that serves twelve.
Ingredients
Scale
Dry Ingredients
- â…” cup all-purpose flour
- â…“ cup yellow cornmeal
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 (14.75 ounce) can creamed corn
- 1 cup sour cream
- ½ cup melted butter
- 2 eggs
Optional Add-ins
- 1 (15 ounce) can canned corn, drained
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a casserole dish thoroughly to prevent sticking and set it aside while you prepare the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, combine the creamed corn, sour cream, melted butter, and eggs. Whisk these ingredients together until smooth and well mixed.
- Combine Wet and Dry: Pour the wet ingredients into the dry mixture. Stir gently just until combined to avoid overmixing. Then fold in the drained canned corn kernels and shredded sharp cheddar cheese if using, distributing them evenly throughout the batter.
- Bake the Casserole: Transfer the batter into the prepared casserole dish, spreading it out evenly. Place in the oven and bake for 45 to 55 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean. Remove from oven and let it cool slightly before serving.
Notes
- For a richer flavor, use sharp cheddar cheese and full-fat sour cream.
- If you prefer a slightly sweeter casserole, increase sugar to â…“ cup.
- This casserole can be made ahead and refrigerated before baking; just add a few extra minutes to baking time if cooking from cold.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Leftovers can be reheated in a microwave or oven and make a great breakfast or side for several days.
