Casserole Corn Bread
A cheesy, savory casserole featuring cornbread, vegetables, and melted cheese, perfect for family dinners or potlucks with comforting flavors and hearty texture.
Ingredients
Instructions
- Melt the margarine in a skillet.
- Saute chopped onions and bell peppers until tender.
- Mix cornbread mix with beaten eggs, cream-style corn, and whole kernel corn.
- Add the sautéed vegetables to the cornbread mixture and combine well.
- Pour the mixture into a greased 9 x 13-inch casserole dish.
- Bake at 375°F (190°C) for 20 minutes.
- Whip the sour cream until creamy and spread over the baked casserole.
- Sprinkle shredded cheese evenly on top of the sour cream.
- Return the casserole to the oven, reduce temperature to 350°F (175°C), and bake for an additional 10 to 15 minutes until cheese is melted and bubbly.
Tips & Substitutions
For a twist, try adding cooked bacon or sausage to the cornbread mixture. To make it spicier, include diced jalapeños or a dash of hot sauce. If you don't have sour cream, Greek yogurt is a great substitute. Ensure your corn is well-drained to avoid a soggy texture. For a sweeter cornbread, consider adding a tablespoon of honey or sugar.
Serving Suggestions
This casserole is perfect as a side dish for grilled meats or barbecue. Pair it with a fresh green salad for a complete meal. For a hearty breakfast, serve it alongside eggs or with a drizzle of maple syrup. It also complements dishes like Melt In Your Mouth Blueberry Cake for dessert.
Storage & Reheating
Allow the casserole to cool completely before storing. Cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or warm the entire dish in a 350°F (175°C) oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Casserole Corn Bread contains roughly 537 calories, with 9g protein, 77g carbohydrates, and 23g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 702mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of canned corn?
Yes, you can use fresh corn! It will add a wonderful texture and flavor. Simply cook the corn off the cob and measure out about 2 cups to substitute for the canned varieties. Adjust the baking time slightly if needed.
How can I make this recipe gluten-free?
To make this casserole gluten-free, simply substitute the Jiffy cornbread mix with a gluten-free cornbread mix. Additionally, double-check that your other ingredients, such as the canned corn and sour cream, are labeled gluten-free.
Can I prepare this dish in advance?
Absolutely! You can prepare the cornbread mixture a day before and store it in the fridge. Just remember to bake it the next day. You can also bake the casserole ahead of time, let it cool, and reheat it before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).