Description
A cheesy cornbread casserole that is quick and easy to make, perfect for any gathering.
Ingredients
Scale
- 1 (8 ounce) box cornbread mix (I use Jiffy)
- 1 (14 ounce) can corn (drained)
- 1 (14 ounce) can cream corn
- 2 large eggs
- 8 tablespoons butter, melted
- 1/2 teaspoon salt
- 1 teaspoon granulated garlic
- 2 tablespoons granulated sugar
- 1/2 cup sour cream
- 1/8 cup sliced green onions (optional)
- 1 small jalapeno, diced (optional)
- 2 cups shredded cheese (I use a mixture of pepper jack and cheddar)
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 casserole dish with non-stick cooking spray.
- In a large bowl, add the muffin mix, corn, creamed corn, eggs, butter, salt, granulated garlic, and sugar, and whisk until combined.
- Fold in sour cream, 1 cup of the cheese, jalapenos, and green onions (if you’re adding them), and mix just until combined.
- Pour into a prepared baking dish, and sprinkle remaining cheese on top.
- Bake for 40-45 minutes or until the center is set.
- Serve warm.
Notes
- This dish is a great side for barbecues and gatherings.
- Feel free to adjust the spice level by adding more jalapenos or using a spicier cheese.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg