Cornbread Casserole

This Cornbread casserole is satisfyingly creamy and utterly delicious.

Course Main Course, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 50

Total Time 55

Servings

Calories 486kcal

Preheat oven to 350 degrees F / 180 degrees C. Set the rack in the middle of the oven.
Lightly grease an 8x8 baking pan and set it aside.
In a large bowl, add all of the ingredients and stir together until fully combined.
Pour the mixture into the prepared baking pan and level the top with an offset spatula.
Cook uncovered for 45-50 minutes or until lightly browned and a toothpick inserted in the center of the cornbread comes out clean.

You can use frozen corn instead of canned corn if you like.
Double the recipe and store half of it in the freezer for a busy weeknight when you need dinner in a hurry.
If you do not have (or do not like) cream-style corn, you can use whole corn kernels. Just use two cans of regular kernel corn instead.
You can use any cornbread mix. It does not have to be Jiffy Cornbread Mix. In fact, you can use your homemade cornbread recipe.
If you use unsalted butter, you can add a dash of salt if you like.
Storage - Store your leftover casserole in an airtight container after it cools to room temperature. It will keep well for 3-4 days in the fridge.