Description
This cornbread casserole is a delicious and easy side dish packed with flavor. Perfect for family gatherings!
Ingredients
Scale
- ½ cup butter (unsalted, softened)
- ⅓ cup sugar
- 2 eggs
- 1 cup sour cream
- 8 ½ ounces cornbread/muffin mix (1 package, I used Jiffy)
- ½ cup milk
- 15 ounces canned corn (drained)
- 15 ounces cream style corn (undrained)
Instructions
- Preheat oven to 350℉.
- Spray 9×13″ baking pan with non-stick cooking spray. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs in one at a time, beating well after adding each one.
- Beat in sour cream.
- Add in muffin mix and milk, mix well.
- Fold in the corn.
- Pour mixture into prepared 9×13″ pan.
- Bake uncovered for 40-45 minutes or until set and lightly brown.
Notes
- This casserole pairs well with grilled meats.
- Leftovers can be stored in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg