Cornbread Casserole Recipe
This easy Cornbread Casserole is a comforting side dish that combines the best parts of cornbread with the creaminess of a casserole.
Servings: 8
Calories: 121kcal
Ingredients
- 1 15-ounce can whole kernel corn, drained
- 1 14.75-ounce can of creamed corn
- 1 cup sour cream
- 3 Tablespoons unsalted butter, divided
- 1 small yellow onion
- 1 8-ounce package cream cheese, softened
- 1 large egg, slightly beaten
- 2 Tablespoons granulated sugar
- 1½ teaspoon Kosher salt
- ¼ teaspoon cayenne pepper
- 1 8-ounce box Jiffy corn muffin mix
Instructions
- Preheat oven to 350° F. Grease a 9 x 13-inch casserole dish with 1 tablespoon of butter.
- Finely chop the onion so that it measures ¾ of a cup.
- In a medium-sized skillet or frying pan, melt the remaining butter over medium heat until it begins to bubble.
- Add onions and cook until soft and translucent (about 3-4 minutes).
- Stir in salt and cayenne pepper and remove from heat to let cool.
- In a large bowl, add the cream cheese, corn, egg, and sour cream.
- Add in the cooled onion mixture.
- Carefully fold in the Jiffy corn muffin mix and sugar and mix until just combined.
- Transfer the corn mixture to the greased casserole dish and bake covered for 30 minutes.
- Remove the tinfoil and bake for an additional 5 minutes (or until golden brown in color).
- Remove from oven and let sit for 5 minutes before serving.
Notes
To store, let the casserole cool to room temperature, then cover the baking dish with plastic wrap or transfer leftovers to an airtight container. It will keep in the fridge for up to 3 days.
Nutrition
Calories: 121kcal | Carbohydrates: 6g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 456mg | Potassium: 67mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 368IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 0.2mg