Soft and moist corn casserole with a buttery finish

No ratings yet

Cornbread Casserole

This easy Cornbread Casserole has a golden top and soft, scoopable center with sweet corn in every bite. Make it with homemade cornbread mix or Jiffy.

Prep Time5

Cook Time40

Total Time45

Course: Side Dish

Servings:

Calories: 234kcal

Author: Davinah

Ingredients

½ Cornbread Mix click for the recipe & I am using the one box amounts in the recipe note or use 1 box of jiffy corn muffin mix (this is about 8 oz)
½ tbsp Granular Sweetener
1 large Eggs
½ cup Sour Cream
2 tbsp Butter salted and melted
14.75 oz Creamed Corn sweet corn, canned no salt added
1 tbsp Butter or an Oil Spray (like the avocado oil spray) to grease the baking dish

Instructions

Preheat the oven to 400 degrees
Mix the wet ingredients: Add the egg, creamed corn, sour cream and melted butter in a large bowl. Whisk until incorporated
Add the dry ingredients: Add the cornbread mix and sugar to the bowl. Use a rubber spatula or large spoon to gently fold the dry mix into the wet ingredients.
Grease an 8x8 baking dish with a generous amount of butter or oil spray.
Pour the batter into the baking dish
Bake uncovered for 30-35 minutes (for a softer center). Or, cook for 40-45 minutes for a firmer finish.
Let cool for 5-10 minutes before cutting. Top with a slice of softened, almost melty butter and/or a drizzle of honey.

Notes

Cornbread mix: Use the one-box amount from my homemade mix, which is half of the full recipe, or one 8-ounce box of Jiffy Corn Muffin Mix.
Do not drain the creamed corn. Its liquid helps create the moist, scoopable center.
Optional whole corn: Fold in ¾ to 1 cup of well-drained corn kernels for more corn texture.
Check the center: It should look set rather than wet or loose, but it will remain softer than regular cornbread.
Let it rest for 5 to 10 minutes before serving so the center can settle.
Baking dish: This recipe was tested in an 8×8-inch dish.

Nutrition