Cornbread Casserole from Scratch

Side square photo of a slice of cornbread casserole topped with butter.

Cornbread Casserole from Scratch

Are you looking for a side dish that will bring smiles of delight from your family and friends? Homemade Cornbread Casserole is warm, comforting, and irresistibly delicious. It is perfect for busy nights when you want something flavorful, hearty, and family-friendly, and also great on your holiday table!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 271kcal

Author Wendy Polisi

Ingredients

1 ½ cups yellow cornmeal
¾ cup all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs at room temperature
1 ¼ cups sour cream at room temperature
¼ cup butter melted (plus more for greasing the pan)
1 (14.75 ounce) can cream style corn
1 cup shredded cheddar cheese

US Customary - Metric

Instructions

Preheat your oven to 350°F. Grease a 2 quart baking dish with butter.
In a large bowl combine the cornmeal, flour, sugar, baking powder, baking soda, and salt.
Beat the eggs in a medium bowl or large measuring cup and add the sour cream. Stir in the butter and then add the mixture, along with the creamed corn, to the dry ingredients. Stir in the cheese.
Bake for 42 to 48 minutes, or until a toothpick inserted in the center comes out mostly clean.

Notes

Leftovers go in the fridge, not on the counter. Cover tightly and it keeps three to four days. To reheat, cover with foil and warm at 325°F until heated through. The foil traps steam so it doesn't dry out. You can use the microwave if you prefer.

You can freeze it too. Cool it completely, wrap it well, and it holds two to three months. Thaw overnight in the fridge before reheating. The texture comes back a touch softer than fresh.

Nutrition