Description
A rich and comforting Southern-style cornbread casserole loaded with corn, cheese, sour cream, and butter, baked until golden and hearty—perfect as a side or main dish.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup whole corn kernels (fresh or frozen)
- 1/2 cup creamed corn
- 2 green onions, chopped
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- In a bowl, whisk together cornmeal, flour, baking powder, and salt.
- In another bowl, mix milk, eggs, melted butter, and sour cream until smooth.
- Combine wet ingredients with dry ingredients until just mixed.
- Fold in cheddar cheese, whole corn, creamed corn, and green onions.
- Pour batter into the prepared baking dish and spread evenly.
- Bake for 35–40 minutes, or until the top is golden and a toothpick inserted comes out clean.
- Let rest for 10 minutes before serving.
Notes
- Serve warm for best flavor and texture.
- You can substitute Greek yogurt for sour cream if desired.
- Add diced jalapeños for a spicy variation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern