Cornbread Casserole
Cornbread casserole is a great side when you want something besides plain bread.
Cornbread Casserole
This recipe is my Northern Cornbread recipe adapted for cornbread casserole.Makes: A 9×9 pan
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Ingredients
Cornbread Mix:
- ½ cup cornmeal
- ½ cup all-purpose flour
- ¼ tsp salt
- ¼ tsp baking soda
Wet Ingredients:
- 6 Tbsp butter
- ¼ cup white sugar
- 1 large egg
- 1 cup sour cream
- 1 15 oz can creamed corn (canned)
- 1 15 oz can whole corn (canned, well drained)
Instructions:
- Preheat the oven to 375°. Grease a 9×9 baking dish and set aside.
- In a bowl, whisk together the cornmeal, flour, salt, and baking soda.
- In another mowl, melt the butter then stir in the sugar. Quickly add the egg and beat until well blended.
- Add the sour cream, creamed corn, drained whole corn, and mix together.
- Stir the wet and dry ingredients together until just combined.
- Pour the batter into the prepared pan and bake for 30-40 mintues, or until a toothpick inserted in the cetner comes out clean.
Notes:
*For a quicker version, you can use Jiffy cornbread mix – just leave out the “cornbread mix” section of the recipe then follow the rest of the recipe EXCEPT – increase the eggs to 2 eggs and the butter to 8 Tbsp.*