Description

This Cornbread Casserole is a comforting and moist dish that combines the sweet, creamy flavors of creamed corn with a tender cornbread base. Enhanced with sour cream and melted butter, it creates a perfect balance of richness and texture. Optional additions of canned corn kernels and sharp cheddar cheese add bursts of sweetness and cheesy goodness, making it an ideal side for any meal or a hearty snack.

Ingredients

Scale

Dry Ingredients

⅔ cup all-purpose flour
⅓ 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 Ingredients

1 (15 ounce) can canned corn, drained
1 cup shredded sharp cheddar cheese

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Instructions

Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a casserole dish generously to ensure the cornbread does not stick.
Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt. Stir these together until evenly mixed.
Combine Wet Ingredients: In a separate mixing bowl, blend the creamed corn, sour cream, melted butter, and eggs until fully incorporated.
Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients bowl. Gently mix just until the batter is combined, taking care not to overmix to maintain a tender texture. Fold in the optional canned corn kernels and shredded sharp cheddar cheese if you are using them.
Bake: Transfer the batter evenly into the prepared casserole dish. Bake in the preheated oven for 45 to 55 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean.

Notes

You can omit the canned corn and cheddar cheese for a simpler, classic cornbread casserole.
Ensure not to overmix the batter as it can make the cornbread dense and tough.
Let the casserole cool for 5-10 minutes before serving to allow it to set and make slicing easier.
This casserole can be served as a side dish for barbecues, chili, or alongside roasted meats.
For a richer flavor, substitute sour cream with Greek yogurt.