Cornbread Casserole
A comforting and cheesy cornbread casserole featuring sweet onions, sharp Cheddar, and creamy corn, baked to perfection. Its hearty flavors and moist texture make it ideal for family dinners or potlucks, offering a satisfying side dish with a golden crust and rich, savory notes.
Ingredients
Instructions
- Preheat oven to 425°F.
- Butter a 9 x 13-inch baking dish.
- In a skillet, sauté onions and butter until onions are soft.
- Set aside.
- In a bowl, mix eggs and milk until well blended.
- Add cream-style corn and cornmeal muffin mix to the egg mixture and stir until combined.
- Spread butter into the prepared baking dish.
- Spoon the sautéed onions evenly over the bottom of the dish.
- Spread sour cream over the onions.
- Sprinkle shredded Cheddar cheese on top.
- Bake for 35 minutes until golden brown.
- Let stand at room temperature for 10 minutes before serving.
Tips & Substitutions
For a lighter version, consider using low-fat sour cream and margarine instead of butter. You can also substitute half of the cheddar with a different cheese like Monterey Jack for a twist. If you prefer a spicier flavor, add diced jalapeños or bell peppers to the sautéed onions. The cornmeal muffin mix can be swapped with a homemade cornbread mix if desired.
Serving Suggestions
This cornbread casserole makes a hearty side dish for barbecues or holiday dinners and pairs beautifully with grilled meats or a fresh green salad. Consider serving it alongside your favorite American recipes to create a comforting meal. For a complete dinner, serve with coleslaw or roasted vegetables.
Storage & Reheating
Store any leftover cornbread casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or warm the entire casserole in the oven at 350°F for about 15 minutes, covered with foil to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Cornbread Casserole contains roughly 1265 calories, with 14g protein, 106g carbohydrates, and 89g fat. It is an excellent source of calcium (32% of the Daily Value), iron (30% of the Daily Value), and protein (28% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 777mg per serving (34% 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 make this dish ahead of time?
Yes, you can prepare the cornbread casserole a day in advance. Assemble all the ingredients in the baking dish, cover it tightly with plastic wrap, and refrigerate. When ready to serve, bake it directly from the fridge, adding a few extra minutes to the cooking time.
Can I use frozen corn instead of cream-style corn?
While frozen corn can be used, it won't provide the same creamy texture. If you prefer, you can blend the frozen corn with some milk to mimic the cream-style corn consistency. This will ensure the casserole maintains its rich flavor.
Is it possible to make this casserole vegetarian?
Absolutely! This recipe is already vegetarian-friendly. Just ensure that the butter or margarine used is plant-based. Additionally, you can enhance the flavor with more vegetables or spices to suit your taste.
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).