This moist and delicious cornbread casserole features three kinds of corn: whole kernels, cream-style, and corn muffin mix. It's easy to make and brings something interesting to an everyday meal, combining a bread with a vegetable for a tasty side dish. The casserole is versatile as well and is the perfect base for adding cooked crumbled bacon, sauteed peppers, or shredded cheese. Serve a square of this cornbread casserole with meat or seafood and a steamed green vegetable or salad for a complete and satisfying meal.
Gather the ingredients.
Preheat the oven to 350 F. Spray a 9-inch square baking pan with nonstick cooking spray. Alternatively, line the pan with a square of parchment paper.
In a mixing bowl, whisk the eggs with the sour cream. Add the cooled melted butter and whisk until smooth.
Add the corn muffin mix and both kinds of corn; stir to blend.
Spread the batter in the prepared baking pan.
Bake the cornbread casserole for 45 to 55 minutes, or until the top is lightly browned.
Let the casserole cool on a rack before slicing.
To serve, cut the cooled casserole into squares. The casserole is moist and crumbly, so use a spatula to remove the squares from the pan.
Can I Use Fat-Free Sour Cream In Cornbread Casserole?
If you'd like to cut the fat in this recipe, use reduced-fat sour cream or whole milk yogurt to replace the whole fat sour cream. Nonfat sour cream will not give good results and is not recommended.
How to Store Cornbread Casserole
Let the casserole cool completely before storing. Refrigerate squares of cornbread casserole in an airtight container, with the layers separated by pieces of waxed paper; it will last in the fridge 5 to 7 days. To reheat, microwave or bake in the oven.
- For a larger casserole, double the ingredients and bake in a 9 by 13 by 2-inch baking pan. Cool and cut into 24 squares.
- If you don't have a box of corn muffin mix, you can make a suitable replacement from scratch. Combine 2/3 cup flour, 1/2 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2 tablespoons vegetable oil. Mix the ingredients and add to the egg, sour cream, and butter mixture along with both kinds of corn.
- To make ahead, bake the casserole in a disposable pan and let it cool completely in the refrigerator. Wrap the whole casserole in plastic wrap and then in foil. Freeze for up to 6 months. To reheat, cover with foil and bake for about 15 to 20 minutes. Uncover and continue to bake for about 5 minutes, or until the casserole registers 165 F in the center.
- Use about 1 1/2 cups of thawed frozen corn or corn cut from the cobs in place of the canned kernel corn.
- Replace the whole kernel corn with a can of corn with peppers or a Southwest seasoned corn blend (drained).
- Sauté 2 to 3 tablespoons of chopped fresh sage in the melted butter for about 2 minutes. Let the butter and sage cool slightly before adding to the egg and sour cream mixture.
- Add a few tablespoons of minced jalapeño peppers, or about 1/4 cup of mild chopped green chilies to the batter.
- Include a few tablespoons of finely chopped onions or green onion.
- Sprinkle in 1 cup of shredded cheddar, cheddar Jack, or pepper Jack cheese.
- Add about 1/2 cup of minced red or green bell pepper to the mixture.
- Mix in 1/2 cup to 1 cup of browned mild or spicy sausage.