Description
A delicious and easy cornbread casserole perfect for any gathering!
Ingredients
Scale
- 1 box (8 ounces) cornbread mix (I use Jiffy)
- 1 can (14 ounces) corn (drained)
- 1 can (14 ounces) 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, 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
- Can be served as a side dish or a main dish.
- Adjust jalapeno and green onion quantities based on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg