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Cheesy cornbread casserole on white dish with fork scooping in.
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Cheesy Cornbread Casserole

Take a simple box of cornbread mix and turn it into a sensational, and simple side dish with this cheesy cornbread casserole. 7 ingredients, less than ten minutes to prep, but a dish that is gone in seconds every time we make it. Perfect for a weeknight dinner and a must make for any holiday dinner!
Prep Time10 minutes
45 minutes
Total Time1 hour
Course: Appetizer, Side Dish
Cuisine: American
Servings: 9
Author: Lorie Yarro

Ingredients

  • 1 box Jiffy cornbread mix 8.5 oz.
  • 1 can cream style corn approx. 14.75 oz.
  • 1 can corn kernels approx. 15.25 oz.
  • 1 large egg
  • ½ c butter melted
  • ⅔ c sour cream
  • 1 ½ cup freshly shredded cheddar cheese separated, cheese can be varied for different flavor
  • chopped chives optional for garnish

Instructions

  • Preheat oven to 350°F.
  • Whisk together melted butter and egg to combine. Add in the sour cream  and whisk to combine. Add in the creamed corn, drained can of corn kernels and cornbread mix. Stir to combine.
  • Fold 1 cup cheese into the mixture. Grease an 8×8 inch baking pan. Pour evenly into pan. and sprinkle remaining cheese over top.
  • Bake for 45-50 minutes until edges are golden brown and a toothpick comes up mostly clean, but a few crumbles are fine. Cool for about 10 minutes before serving. Top with chopped chives and a dollop of sour cream.

Notes

Storage: Store this in an airtight container for about 4-5 days in the refrigerator. It will freeze well too. Allow it to cool completely first and then transfer to a freezer-safe dish and freeze up to 3 months.
To lighten this recipe up a bit, you can use only 1/2 cup of the sour cream and about 1/3 cup butter and still have great results over all! I don't recommend using any fat free dairy products, but a reduced fat sour cream will also work in place of the full fat sour cream.
You can cook this a touch longer for a more sturdy cornbread like texture. We like this rich and spoon worthy, but if you cook it a bit longer, it can set up more and be a really moist cornbread instead!
 

Nutrition

Calories: 374kcal | Carbohydrates: 33g | Protein: 9g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 75mg | Sodium: 623mg | Potassium: 179mg | Fiber: 3g | Sugar: 9g | Vitamin A: 717IU | Vitamin C: 3mg | Calcium: 174mg | Iron: 1mg