Creamy Cornbread Casserole
Creamy, comforting, and just the right amount of cheesy, this Creamy Cornbread Casserole is an effortless crowd-pleaser.
Equipment
- Mixing Bowl
- Baking Dish
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 1 cup Cornmeal no special prep
- 1 cup All-purpose flour measured and leveled
- 1/4 cup Sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
Wet Ingredients
- 1/2 cup Butter softened (room temperature)
- 2 large Eggs
- 1 cup Milk
- 1 can Creamed corn 14.75 ounces, do not drain
- 1 cup Sour cream
- 8 ounces Shredded cheddar cheese divided (reserve a small amount for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13 inch baking dish with butter or non-stick spray.
- In a large bowl, mix together cornmeal, all-purpose flour, sugar, baking powder, and salt. Use a whisk to combine so the dry mix is evenly aerated.
- In a separate bowl, beat the softened butter until creamy. A hand mixer or stand mixer works well for about 1 minute.
- Add the eggs, milk, and sour cream to the butter, mixing until well combined and smooth. Scrape the bowl to incorporate everything.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix; a few small lumps are okay.
- Gently fold in the creamed corn with a spatula, keeping some of the corn intact for texture.
- Stir in the shredded cheddar cheese, reserving a small amount to sprinkle on top. Fold until evenly distributed.
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula so the top is level.
- Sprinkle the reserved cheddar cheese over the top for a bubbly, golden finish.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden. Let rest 10 minutes before serving to set.
Notes
Ingredient substitutions: Swap half-and-half for milk for extra richness, or use Greek yogurt instead of sour cream for a tangier note. Don’t overmix to keep the texture tender and light.