Light, airy, and perfectly delicate, this Cornbread Casserole is a delicious side for any occasion.
When I was growing up in Virginia, there were a lot of meals I did not realize until much later were Southern dishes. To me, shrimp and grits was a typical breakfast everyone ate, collard greens was a side always featured at a cookout, and cornbread was the ideal dinner bread. When I went to college in Pennsylvania, I quickly realized that Southern cuisine was truly a staple of the South. A lot of the other students in my dorm had never even had most of the dishes I would talk about. The one exception? Cornbread.
It was then that I realized cornbread is a hit, no matter where you live. Cornbread is such a fantastic bread to eat with dinner or at a barbecue. It’s easily cut, holds butter well, and has that beautiful touch of sweetness. The only issue I ever had with cornbread is that it can be quite dense and filling. Then I found this recipe, and suddenly, my cornbread game was elevated.
The origins of cornbread casserole can be traced back to the post-Civil War era. Cornbread casserole derives from a dish called spoonbread, which rose in popularity. It was a light, elegant soufflé made with milk, butter, and eggs, and eaten at aristocratic dinner tables.
In the late 1960s, a recipe for cornbread casserole (a.k.a. “corn bowl”) was found on a recipe sheet at local grocery stores. A decade later, the original name of “spoonbread” came back in style when accompanying this recipe. Finally, in the late 20th century, the name “cornbread casserole” stuck. The dish has been a mainstay on many holiday dinner tables ever since. It’s still sweet, savory, and perfect to pair with any meal while being light enough not to load you down.
Is Cornbread casserole Healthy?
There is a fairly high fat content from the sour cream, butter, and cheddar cheese, and the corn muffin mix adds carbs. Cornbread casserole is delicious and pairs well with anything, but it is definitely a dish that fits the old adage “everything in moderation.” With roughly 230 calories per serving, cornbread casserole can be part of a healthy diet, as long as you do not overindulge.
Can I Use Fresh Corn From The Cob In this recipe?
While it’s possible to cut the kernels off the cob yourself for this recipe, I would not recommend doing so. I generally like to push people to use fresh ingredients, but for this recipe, it would just add an extra step and take a lot of time. One reason is that this recipe calls for two corn variations: a 15-ounce can of whole kernel corn (the equivalent of three to four ears of corn) and a 15-ounce can of creamed corn (an additional three to four ears of corn). Creaming your own corn would also take an excessive amount of time. So, while I always applaud the effort in trying to go all-natural, for this recipe, I recommend saving time.
How To Make Ahead And Store
To store any leftovers, allow your cornbread casserole to cool to room temperature. Transfer to an airtight container and store it in the refrigerator for up to 5 days. You can also put your airtight container in the freezer for up to 3 months. If you do freeze the casserole, thaw it overnight in the refrigerator before reheating it. You can reheat your cornbread casserole in the oven at 350°F until warmed throughout.
Serving Suggestions
Cornbread casserole is a perfect side dish for most meals. I really enjoy it with Fried Chicken or other poultry options. You can have it as a side with Baked Pork Tenderloin or Smoked Pork Chops. I also like adding a hint of sweetness by drizzling honey over my cornbread casserole, just like I do with my cornbread.
Recipe
Ingredients
- 1 15-ounce can whole kernel corn drained
- 1 15-ounce can creamed corn
- 1 cup sour cream
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 8.5-ounce package corn muffin mix
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
- In a large bowl, mix together the whole kernel corn, creamed corn, sour cream, melted butter, and eggs until well combined.
- Stir in the corn muffin mix and half of the shredded cheddar cheese until just combined; avoid overmixing.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the remaining cheddar cheese over the top of the casserole.
- Bake for 45 minutes, or until the casserole is set and the top is golden brown.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
What size of pan was used for the recipe? Thank you, Judy
Hi Judy, the recipe uses a 9×13-inch baking dish for the casserole. Enjoy!