Cornbread Casserole


There isn’t anything that goes better with a good pot of chili than corn bread.  Corn bread is really basic and can be done in many ways as this recipe shows.  This recipe is made with a simple box of cornbread mix, but spruced up with creamed corn, roasted green chilies, sour cream, and cheddar cheese.

I've made this for my neighbor’s annual Halloween chili party last year and it was a big hit.  This time, I made it as a side dish for a staff luncheon at work.  Who wants regular old dry snooze-fest cornbread when you can mix it up with this moist and flavorful version in the same amount of time?  I know it isn't chili time of the year, but I do know that fresh corn would be delicious in this dish and perfect for a barbecue. 

Cornbread Casserole

½ cup melted butter
2 eggs beaten
2 boxes (8.5 ounces) dry cornbread mix
1 can (15 ounces) whole kernel corn; drained or thawed
1 can (14.75 ounces) creamed corn
1 cup sour cream
1 can  (4 ounces) roasted diced green chilies
8 ounces cheddar cheese, shredded

Preheat the oven to 350 degrees. Lightly grease a 9x12 inch pan or a 12 inch cast iron skillet.

In a mixing bowl, combine all the ingredients above until well incorporated. Reserve some cheddar cheese to sprinkle on top.  Spoon the mixture into the greased pan. Sprinkle with the reserved cheddar cheese.

Bake in the preheated oven for about 45 minutes, until the top is a light golden brown.

I made a full batch of this recipe and it turned out delicious. It does make a big batch so you might want to cut this recipe in half.  Or not, because it is so delicious you might want seconds, or thirds, or fourths.. You can use any brand of cornbread mix; I used Jiffy because it was available at my local food store.  You can make this a day in advance and store it in the refrigerator overnight.  It is best served warm to go along with the chili or any other favorite home-style meal.


<3 mk

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