Cornbread Casserole
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.
Servings: 9 Servings
Calories: 397kcal
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
Calories: 397kcal | Carbohydrates: 33g | Protein: 8g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 863mg | Potassium: 189mg | Fiber: 2g | Sugar: 8g | Vitamin A: 773IU | Vitamin C: 3mg | Calcium: 144mg | Iron: 1mg