Easy Cheesy Cornbread Casserole
This never fails to please everyone's tastebuds! Super easy and truly tasty side dish for Thanksgiving, any holiday or simply when you fancy a good cornbread casserole in a flash!
Ingredients
- 2 eggs
- 1 8.5 oz or (15 oz) package corn muffin mix
- 1 8.5 oz can cream-style corn
- 1 8.5 oz or (15 oz) can whole kernel corn, drained
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted
- 1-2 cups cheese, Cheddar or Swiss
Instructions
- Preheat the oven to 350F. In a big bowl, combine all the ingredients except the cheese. Spread in a 9 x13 baking dish. Bake in the preheated oven for 35 minutes (or 40 minutes if doing double the corn muffin mix and corn). Sprinkle the cheese on top. Bake for another 5 minutes or just until the cheese is melted. Cool completely or serve warm-ish, if preferred.
Notes
I use the Trader Joe's regular or gluten-free corn bread mix for this but the Jiffy one should be fine, too. Sometimes, I only use half of the package (8 oz) but also use the entire packet and simply adjust the amount of corn. The measurement above reflects the adjustment I make when I make either the entire corn muffin mix or just half. The good thing is this is such a versatile and forgiving recipe that, either way you make it, it comes out so yummy. Enjoy!
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