Tender, moist and full of sweet corn, Cornbread Casserole is the perfect side dish for Thanksgiving!
There has to be a better name for this side dish. Cornbread Casserole just doesn’t really seem right. My brother said I should have described it as a very moist corn bread, because trying to explain it didn’t sound appetizing.
Cornbread Casserole
Ingredients
- 1 can (15 oz) cream corn
- 1 can (15 oz) corn drained
- 1 box (8.5 oz) Jiffy corn muffin mix
- 2 eggs
- 1 cup sour cream
- 1/2 cup butter melted
Instructions
- Mix all ingredients together in bowl until moistened completely.
- Pour into a 9x9 baking pan and bake at 350° for 45 minutes or until set and slightly crispy around the edges.
Notes
Nutrition
Don’t forget to pin this for later!
Originally posted 11/2012, updated 11/2019; linking up with Meal Plan Monday
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Jeni says
I love cornbread, and this sounds wonderful!
Nicole Burkholder says
It is! (I love the name of your blog) 🙂
Paula @Call Me PMc says
Thanks for joining us at Saturday Dishes, Pinned to Saturday Dishes board ~ Paula