Wednesday, September 18, 2013

Cornbread Casserole

 I got this recipe from my roommate Erica in college.   It's so yummy and the perfect side to chili, soups, etc.  In college we used to make this as the main course and eat it with a salad and call it a meal! I still do that from time to time :) It's also super kid friendly.

It's a lot like a spoon bread in that it is super moist and you will need a spoon or fork to eat it. Sometimes I just cut myself a piece and put it directly in the bowl with my soup. Give it a try!

Cornbread Casserole
1 box Jiffy Corn muffin mix
1 (14.5oz) can corn (drained)
1 (14.5oz) can creamed corn
1/3 cup milk (or buttermilk!)
1 egg
2 T. sour cream (or greek yogurt)
1/4 cup grated cheddar cheese

optional add-ins:
1/4 cup chopped green chilies
cooked and crumbled bacon

Mix all ingredients (except cheddar cheese) in a medium sized bowl.  Spoon batter into 8x8 baking dish.  Bake @ 350 for 45 min.  Top with cheddar cheese and continue baking for 5 more minutes or until cheese is melted and slightly toasty.  Enjoy!



  1. Replies
    1. A 14.5 oz. can for both the creamed corn and the whole kernel corn. I updated it in the recipe also :)

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