Cheesy, Creamy Cornbread Casserole

            Cornbread casserole, to me I used to turn my nose up and claim that I did not like cornbread. That it was dry and too crumbly for me. I have since learned that it is not the cornbread, it is the way it was made. I have a fascinating and new recipe for you all to try this week. Creamy and Cheesy Cornbread Casserole. Funny story, it really is not a new recipe.

I have apparently eaten this many times growing up. With no complaints, mind you! This is one of those stories that I tell my kids, so they know that I was the same way.

            Cornbread does not have to be dry. It can actually taste really yummy when it is made right. This casserole is going to warm your hearts and the kids’ minds to the idea of eating foods they may not know. The flavors are utterly amazing! This recipe is simple, it is totally changeable to make it how you want. This makes a perfect side dish for the winter Holidays coming up.

But, do not save it just for the holidays. Make it more often to make other meals special. As I stated, I had eaten this. This was one of the sides that was made for Thanksgiving when we did not have a bunch of family around. I loved it then, but no one else was happy so it very rarely was made at home. I could always count on my grandparents to make it though.

Frequently Asked Questions:

            Should I use whole kernel corn or cream style corn?

Personally, I use both! I use one can of each, I drain the whole kernel corn first, before adding it.

            Do I have to add the eggs?

Yes, the eggs are a very integral part of the casserole. The eggs are what holds all the ingredients together and stabilizes it as a casserole. You can use an egg substitute though.

            Can I make this in my slow cooker?

You definitely can do that! You can use the same recipe and I add ¼ cup of milk or heavy cream.

            Can I shred the Cheddar Cheese myself?

This is the way to do it if you want that creamy taste from the cheese. The prepackaged shredded cheese has preservatives in it that create an odd texture.

What do you need to make Cheesy, Creamy Cornbread Casserole

            1 can cream style corn

            1 can whole kernel corn, drained, save ½ of the liquid

            1 cup sour cream

            8 ounces Cheddar Cheese, freshly shredded

            1 pkg cornbread mix, dry

            2 large eggs

How to make Cheesy, Creamy Cornbread Casserole

FIRST STEP:

Preheat your oven to 375*

Lightly spray a 9×13 baking pan

SECOND STEP:

In a mixing bowl, combine the cream style corn, the whole kernel corn, the corn liquid that you saved, the eggs, dry cornbread mix and the sour cream.

a)

b)

c)

d)

e)

f)

Combine and stir well

THIRD STEP:

Pour the batter into the prepared pan and sprinkle it with cheese.

FOURTH STEP:

Place on the middle rack in the oven and bake for 30 minutes, until it is a light golden brown.

a)

b)

c)

Enjoy!

YUM!

Cheesy, Creamy Cornbread Casserole

Cheesy, Creamy Cornbread Casserole

Yield: 12
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 1 can cream style corn
  • 1 can whole kernel corn, drained, save ½ of the liquid
  • 1 cup sour cream
  • 8 ounces Cheddar Cheese, freshly shredded
  • 1 pkg cornbread mix, dry
  • 2 large eggs

Instructions

FIRST STEP:

Preheat your oven to 375*

Lightly spray a 9x13 baking pan

SECOND STEP:

In a mixing bowl, combine the cream style corn, the whole kernel corn, the corn liquid that you saved, the eggs, dry cornbread mix and the sour cream.

Combine and stir well

THIRD STEP:

Pour the batter into the prepared pan and sprinkle it with cheese.

FOURTH STEP:

Place on the middle rack in the oven and bake for 30 minutes, until it is a light golden brown.

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 22gSaturated Fat: 12gTrans Fat: 10gCholesterol: 140mgSodium: 28mgCarbohydrates: 120gSugar: 18gProtein: 12g