This Cornbread Casserole is warm, cheesy, and just a little bit sweet, with a soft, spoonable texture that makes it hard to stop at one serving. It’s the kind of side dish that fits right in at a holiday table or alongside a simple weeknight dinner.
You’ll like this recipe because it’s incredibly easy to mix together with pantry staples, but still feels like something special. The creamed corn keeps it moist, the pepper jack adds a little kick, and that drizzle of hot honey at the end ties everything together in the best way.
Helpful Tips
- Make sure your sour cream and egg are at room temperature so the batter mixes smoothly.
- Don’t overbake. The center should be just set so it stays soft and creamy.
- Let it cool for at least 15 minutes before slicing so it holds together better when served.
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Cornbread Casserole
Ingredients
- 2/3 cup butter melted
- 1 cup sour cream at room temperature
- 1 can creamed corn
- 1 large egg at room temperature
- 8.5 ounce box corn muffin mix
- 1 teaspoon salt
- 1 can whole kernel corn drained
- 1 cup pepper jack cheese shredded
- chives chopped, for garnish
- Hot honey for serving
Instructions
- Preheat the oven to 350°F(175°C). Butter an 8”x8” baking dish.
- In a large bowl, mix together the butter, sour cream, creamed corn, and egg. Stir to combine.
- Add the muffin mix and salt. Stir to combine. Fold in the whole kernel corn and half the cheese.
- Pour the corn mixture into the prepared baking dish. Sprinkle the top with the remaining cheese.
- Bake until the center is set and golden brown, 35-40 minutes.
- Cool for 15 minutes before slicing. Sprinkle with chives and serve with hot honey, if desired.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.