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5
from 1 vote
Cornbread Casserole
Try this cornbread casserole recipe for a delish, cheesy side dish that is perfect for the holidays or any time of year.
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
8
servings
Author:
Holly
Equipment
Casserole Dish
Ingredients
⅔
cup
flour
½
cup
cornmeal
3
tablespoons
sugar
1
tablespoon
baking powder
½
teaspoon
salt
2
tablespoons
oil
½
cup
butter
melted
2
eggs
½
cup
corn
1
can
creamed corn
1
cup
sour cream
1
cup
cheddar cheese
shredded
Instructions
Preheat oven to 350°F. Grease an 11x7 inch casserole dish and set aside.
Mix together the flour, cornmeal, sugar, baking powder and salt. Stir in remaining ingredients and mix gently until fully combined.
Spread into prepared casserole dish.
Bake for 45-55 minutes or until browned on top.
Notes
Give cornbread casserole 5 minutes to rest before slicing and serving.
Refrigerate leftovers in a covered container for up to 3 days,
Reheat portions in the microwave or covered with foil in the oven.
Wrap cooled casserole with plastic wrap and place in freezer for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition
Calories:
412
kcal
|
Carbohydrates:
35
g
|
Protein:
9
g
|
Fat:
28
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
108
mg
|
Sodium:
673
mg
|
Potassium:
213
mg
|
Fiber:
2
g
|
Sugar:
8
g
|
Vitamin A:
813
IU
|
Vitamin C:
3
mg
|
Calcium:
232
mg
|
Iron:
1
mg