Cornbread Casserole
This Cornbread casserole recipe is a popular dish in Southern and soul food cuisine. It's made with a creamy and savory corn mixture baked with a layer of golden cornbread on top. Add this to your Sunday dinner and/or holiday menus!
Servings 16 slices
Calories 114kcal
Ingredients
- 1 tablespoon melted butter Measured solid to grease the pan.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar or sweetener See notes.
- 2 eggs
- 1/2 cup buttermilk
- 1/4 cup melted butter Measured solid.
- 1/2 cup sour cream or plain Greek yogurt.
- 16 oz frozen corn Thawed and drained.
Instructions
- Preheat oven to 350 degrees.
- Grease a 9x13 inch baking pan with 1 tablespoon of melted butter.
- Add the dry ingredients (cornmeal, flour, baking powder, sweetener, and salt) to a mixing bowl. Stir.
- Add in the buttermilk, 1/4 cup melted butter, eggs, Greek yogurt, and corn.
- Stir to combine the ingredients. Do not overmix.
- Add the batter to the baking dish.
- Bake for 35-45 minutes or until a toothpick returns clean.
- Cool before slicing and serving.
Notes
You can use either whole kernel corn or cream-style corn, depending on your personal preference. You can also use frozen corn kernels. When using canned corn be sure to drain it first. If using frozen corn thaw it first and drain the excess water.
Nutrition
Serving: 1slice | Calories: 114kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g