Cornbread Casserole
A deliciously moist and flavorful cornbread casserole that perfectly balances sweet and savory flavors. This crowd-pleasing side dish combines the homey comfort of traditional cornbread with creamy corn kernels and a touch of cheese for an irresistible addition to any meal.
Ingredients
- 1 cup yellow cornmeal preferably stone-ground
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs at room temperature
- 1 cup sour cream
- ½ cup unsalted butter melted
- 1 15 oz can cream-style corn
- 1 15 oz can whole kernel corn, drained
- 1 cup shredded cheddar cheese
- ¼ cup chopped green onions optional
- ½ cup shredded cheddar cheese optional topping
- 2 tablespoons melted butter optional topping
- 1 tablespoon honey optional topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, beat the eggs, then mix in the sour cream and melted butter until smooth.
- Add the wet mixture to the dry ingredients and stir until just combined. Fold in the cream-style corn, drained whole kernel corn, 1 cup of shredded cheddar cheese, and chopped green onions if using.
- Pour the batter into the prepared baking dish and spread it evenly.
- If desired, sprinkle the additional ½ cup of shredded cheddar cheese over the top, drizzle with 2 tablespoons of melted butter, and 1 tablespoon of honey.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the casserole to cool for 10 minutes before serving.