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Easy Cornbread Casserole

Spooning a serving of cornbread casserole from the dish.
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This easy southern cornbread casserole is the perfect side dish!

Ingredients

Units Scale
  • 2 eggs
  • 1 cup sour cream
  • 1/4 cup unsalted butter, melted
  • 1 15-ounce can whole kernel sweet corn, drained
  • 1 14.75-ounce can cream style sweet corn
  • 1 4-ounce can Hatch green chiles
  • 1 tablespoon sugar
  • 1 cup shredded cheddar
  • 1 8.5-ounce box Jiffy corn muffin mix

Instructions

  1. Preheat the oven to 350℉.
  2. Lightly rub an 8×8 baking dish with butter.
  3. Crack the eggs into a large mixing bowl and whisk them until combined.
  4. Add the sour cream, melted butter, creamed corn, drained corn kernels, green chiles, and sugar.
  5. Stir until combined. Then, stir in the shredded cheese.
  6.  Last, add the corn muffin mix and stir until it’s incorporated. Don’t overmix.
  7. Spread the batter into the prepared 8×8 baking dish.
  8. Bake at 350℉ in a greased casserole dish for 1 hour, until the casserole is golden and set in the middle.
  9. Remove from the oven and let cool for a few minutes before serving. It will puff in the oven and deflate as it cools. That’s ok!

Notes

  • It’s delicious drizzled with hot honey or regular honey.
  • If your oven cooks hot, check it after 45 minutes. I’ve made this many times, and it always takes the full hour.
  • Make sure to bake this in an 8×8 pan. If you use a larger dish, the casserole will come out thinner, and the baking time will decrease.
  • If you double the recipe, bake it in a 9×13 pan.

Nutrition

Find it online: https://mandiofthemountains.com/easy-cornbread-casserole/