Loading...
A rich, moist, and savory Southern classic that's part cornbread, part pudding. Made with creamed corn and whole kernels, it’s a crowd-pleasing side dish perfect for holidays or weeknight dinners.
Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Generously grease a 9x9 inch baking dish or a 2-quart casserole dish.
In a large mixing bowl, whisk together the sour cream, melted butter, and lightly beaten eggs until the mixture is smooth and well combined.
Stir in the drained whole kernel corn and the undrained cream-style corn. Mix until everything is evenly distributed.
Add the cornbread mix, shredded cheddar cheese, salt, and freshly ground black pepper to the bowl. Gently fold the ingredients together until just moistened. Be careful not to overmix, as this can result in a dense casserole.
Pour the batter into the prepared baking dish and use a spatula to spread it into an even layer.
Bake for 45-55 minutes. The casserole is done when the top is golden brown, the edges are pulling away from the sides, and a toothpick inserted into the center comes out with moist crumbs but no wet batter.
Remove the casserole from the oven and let it rest on a wire rack for 10-15 minutes before slicing. This allows it to set properly. Garnish with chopped green onions before serving, if desired.
Tender, juicy beef brisket, slow-cooked in the oven until it's fall-apart perfect. A smoky, savory dry rub and a rich braising liquid create an unforgettable Southern classic that's perfect for feeding a crowd.
Fall-apart tender pork shoulder, slow-cooked for hours in a tangy, smoky spice blend. Shredded and tossed in your favorite BBQ sauce, this is the ultimate filling for sandwiches, tacos, or just piling high on a plate. This recipe leans towards a Memphis-style BBQ, known for its flavorful dry rub and tangy sauce.
Crispy, golden-brown oysters with a savory, seasoned cornmeal crust. This classic Southern delicacy is juicy on the inside, crunchy on the outside, and perfect with a squeeze of fresh lemon and a side of tangy tartar sauce.
Classic Southern-style cornbread muffins that are moist, tender, and perfectly sweet. With a golden-brown top and a fluffy interior, they are the ideal companion for chili, BBQ, or enjoyed warm with a pat of butter.
A rich, moist, and savory Southern classic that's part cornbread, part pudding. Made with creamed corn and whole kernels, it’s a crowd-pleasing side dish perfect for holidays or weeknight dinners.
This southern recipe takes 60 minutes to prepare and yields 8 servings. At 355.68 calories per serving with 8.31g of protein, it's a beginner-friendly recipe perfect for side_dish.
Add 1-2 tablespoons of finely diced jalapeños (fresh or pickled) or a 4-ounce can of chopped green chiles to the batter for a spicy kick.
Fold in 1/2 cup of cooked and crumbled bacon, breakfast sausage, or diced ham for a heartier, more savory casserole.
Sprinkle an additional 1/2 cup of shredded cheddar cheese over the top of the casserole during the last 10 minutes of baking for a golden, cheesy crust.
Add 2 tablespoons of chopped fresh chives or cilantro directly into the batter for a fresh, herby flavor.
Corn is a good source of dietary fiber, which is important for digestive health, helping to promote regularity and support a healthy gut microbiome.
The carbohydrates from the corn and cornbread mix provide a readily available source of energy, making this a satisfying and hearty side dish.
This dish provides various nutrients, including calcium from the cheese and sour cream for bone health, and B vitamins from the corn which are vital for energy metabolism.
Cornbread casserole is a rich and indulgent side dish, high in carbohydrates and fats from the butter, cheese, and sour cream. It's best enjoyed in moderation as part of a balanced meal. It does provide some dietary fiber from the corn.
A single serving (1/8th of the casserole) contains approximately 350-400 calories, though this can vary based on the specific brands of ingredients used.
Yes, you can assemble the casserole (without baking) up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. You may need to add 5-10 minutes to the baking time when baking from cold.
The casserole is done when the top is golden brown, the edges are pulling away from the sides of the dish, and a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached. It should be set and not jiggle in the center.
Absolutely. While a sweet cornbread mix like Jiffy is classic, you can use any brand. Be aware that different mixes may alter the final sweetness and texture of the casserole.
Yes, you can freeze the baked and cooled casserole. Wrap it tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven until warmed through.