Description
A delightful fusion of creamy cornbread and Mexican flavors, this cozy cornbread casserole is perfect for gatherings or simple dinners, bringing warmth and joy to your table.
Ingredients
Scale
- 1/2 cup butter (1 stick)
- 1 (15-oz) can whole kernel corn, drained
- 1 (15-oz) can creamed corn, undrained
- 1 cup sour cream
- 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1 (8-oz) box Jiffy corn muffin mix
Instructions
- Preheat your oven to 350°F (175°C).
- Melt 1/2 cup of butter in an 8×8 or 9×9-inch pan, making sure to spread it up the sides.
- Add the drained whole kernel corn to the pan and distribute evenly.
- Pour in the undrained creamed corn and mix well to combine all corn elements.
- Incorporate 1 cup of sour cream evenly into the mixture.
- Stir in 3 tablespoons of sugar and 1/2 teaspoon of kosher salt, making sure everything is well-mixed.
- Fold in the Jiffy corn muffin mix until just combined—be careful not to overmix.
- Bake for 35-40 minutes, or until golden brown edges appear and a toothpick comes out clean.
- Allow the casserole to cool for a few minutes before serving.
Notes
For a cheesy twist, sprinkle shredded cheese on top for the last 10 minutes of baking. You can also substitute butter with plant-based options for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg