Creamy Cornbread Casserole
Creamy, comforting, and impossibly easy — this Creamy Cornbread Casserole is the side dish that steals the show at weeknight dinners and holiday tables alike.
Servings: 8 servings
Equipment
- Baking Dish
- Mixing Bowl
Ingredients
Dry Ingredients
- 1 cup cornmeal all-purpose or stone-ground
- 1 cup all-purpose flour sifted if lumpy
- 1/4 cup sugar granulated
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter softened to room temperature
- 2 large eggs room temperature
- 1 cup milk whole or 2%
- 1 can creamed corn 14.75 ounces, do not drain
- 1 cup sour cream full-fat for best results
- 8 ounces shredded cheddar cheese divided (reserve a small amount for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13 inch baking dish with butter or non-stick spray.
- In a large bowl, mix together cornmeal, all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl, beat the softened butter until creamy.
- Add eggs, milk, and sour cream to the butter, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the creamed corn.
- Stir in the shredded cheddar cheese, reserving a small amount to sprinkle on top.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Sprinkle the reserved cheddar cheese over the top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- After baking, let the casserole rest for 5–10 minutes before slicing.
Notes
Use a serrated knife for cleaner edges if you plan to plate individual portions.