Cornbread casserole is a great as a holiday side. I also love to make it to accompany soups, stews and chili during the cold weather season. There’s always a good reason to make it!
This recipe is a part of a holiday recipe roundup collaboration hosted by me, Natasha of @asiliglamcooks. For this week we are focusing on casserole meals.
Hey everyone! It’s Jessica Lawson here, the home cook and creator behind the blog, bigdeliciouslife.com. I’ve got one of my favorite casserole recipes for you here, my cornbread casserole. This is a simple recipe that’s often made with a box of jiffy mix and a can of creamed corn. I tweak it a bit using from scratch ingredients and a touch of honey to recreate that slightly creamy, cake-like texture that we all love in this dish.
Cornbread casserole is a great as a holiday side. I also love to make it to accompany soups, stews and chili during the cold weather season. There’s always a good reason to make it!
This recipe can be made in an 8×8 baking dish or I often like to portion it out in individual ramekins for a fun presentation. I love to just dig in with a spoon.
Cornbread casserole is easily customizable and you can experiment with all different variations. Add some diced jalapenos and cheddar. Add parmesan cheese. You can even play with the seasonings and make it Mexican style or add different fresh herbs. Have fun with it and make it your own!
For more delicious from scratch recipes, head over to bigdeliciouslife.com and catch me on Instagram at @bigdeliciouslife
Cornbread casserole
Hey ya’ll! It’s Jessica here from @bigdeliciouslife back on Natasha’s feed with another recipe for you. It’s casserole week and I’ve got a cornbread casserole for you! You’ve probably seen this recipe before made with a box of jiffy and a can of creamed corn. I like to do it from scratch and it’s just as easy with a few simple ingredients. It has a moist, cake-like texture and a touch of sweetness from honey. It’s a perfect side for any meal and I love to make it during the holiday season. Head over to @bigdeliciouslife and follow me for more from scratch recipes!
Ingredients
- 3 cups corn kernels (10 oz bag of frozen is great)
- 4 tbsp salted butter, plus more for greasing dish
- ½ cup heavy cream
- 2 scallions, thinly sliced
- ½ cup sour cream or greek yogurt
- 2 tablespoons honey
- 1 egg
- ½ cup flour
- ½ cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees, add a pat of butter to and 8x8 baking dish and place in the oven to preheat.
- In a large bowl, whisk together flour, cornmeal, baking powder and salt.
- In a small bowl, whisk together egg and sour cream.
- In a saute pan or sauce pan, melt 4 tablespoons butter over medium heat, add scallions and cook for 1 minute until white parts are softened. Add in frozen corn or fresh corn and cook until warmed through. Add in honey and heavy cream and cook until honey is dissolved and everything is warmed through.
- Add sour cream and egg to dry ingredients. Add in corn mixture and stir with wooden spoon or spatula until everything is combined. Do not over mix.
- Remove heated baking dish from oven and swirl butter around to make sure it’s evenly coated. You may need to use a brush.
- Pour corn batter into prepared dish and return to the oven to bake for 25-30 minutes or until casserole is set. Broil for 1-2 minutes to lightly brown the top.
- Serve warm garnished with more sliced scallions.
Notes
This recipe can also be made in individual ramekins. Follow the same instructions and reduce the cooking time by about 5 minutes.
Tune in tomorrow for our next submission in our casserole recipe roundup hosted by @asiliglamcooks and friends.
P.S. Check out my last recipe here.
