Add interest to an everyday dinner with a pan of cornbread casserole. This moist, tasty corn-filled recipe is made with only six ingredients.
- Serves: 12 persons
- 2large eggs
- 1cup sour cream
- ½cup (1 stick) butter (melted and cooled slightly)
- 1(8 1/2-ounce) package corn muffin mix (regular or with honey)
- 1(15-ounce) can whole kernel corn (well-drained)
- 1(14 3/4-ounce) can cream-style corn
Step 1Gather the ingredients.
Step 2Preheat the oven to 350 F. Spray a 9-inch square baking pan with nonstick cooking spray. Alternatively, line the pan with a square of parchment paper.
Step 3In a mixing bowl, whisk the eggs with the sour cream . Add the cooled melted butter and whisk until smooth.
Step 4Add the corn muffin mix and both kinds of corn; stir to blend.
Step 5Spread the batter in the prepared baking pan.
Step 6Bake the cornbread casserole for 45 to 55 minutes, or until the top is lightly browned.
Step 7Let the casserole cool on a rack before slicing.
Step 8To serve, cut the cooled casserole into squares. The casserole is moist and crumbly, so use a spatula to remove the squares from the pan.