Editor’s Note: This post was originally published in April 2017 but has been completely revamped and updated for accuracy and comprehensiveness.
One thing I love about the holidays is the food, especially this easy Cornbread Casserole! I’m a foodie at heart which means food is a big part of holiday celebrations for me. Growing up most holidays we pretty much stayed with tradition and served the same foods. But because the dishes we shared only came around during the holidays, it made them extra special and highly anticipated. One dish that was always first to go and my absolute favorite was my Nana’s Cornbread Casserole.
My grandma always kicked hers up a notch by adding a hint of sweetness and a little bit of vanilla. That’s what makes this recipe stand out a little more than most cornbread casseroles I’ve had in the past. I wanted to share this super easy recipe with you just in time for your Thanksgiving dinner!
What is Cornbread Casserole?
Cornbread Casserole starts with a base of eggs, butter and sour cream. It’s then mixed with creamed corn, whole kernel corn, cornbread mix, sugar and vanilla to make a creamy cornbread like casserole. The consistency is far from grainy which you would find if you were to make just plain cornbread. It really melts in your mouth!
What goes well with this easy side dish?
This easy side dish goes with just about everything! I love eating mine with Mac and Cheese like this one by Grandbaby Cakes or with a green vegetable like roasted brussel sprouts, sauteed green beans or my Roasted Broccoli.
Easy Cornbread Casserole
Equipment
- Oven
Ingredients
- 2 eggs
- 8 oz. (1 cusour cream
- 1 stick of butter softened
- 1 can creamed corn
- 1 can sweet whole kernel corn drained
- 1 box Jiffy Cornbread mix
- 1/8 tsp black pepper
- 1 tbs vanilla extract
- ¼ cup sugar
Instructions
- Preheat oven to 350 degrees. Grease casserole dish with butter and set aside.
- In a medium mixing bowl, cream together eggs, sour cream and butter until well combined.
- Mix in corn, cornbread mix, black pepper, vanilla extract and sugar.
- Once combined, pour into greased casserole dish and bake for 45-55 minutes or until a fork or toothpick comes out clean.
- Remove from oven and allow to cool for 10-15 minutes before serving.
- Enjoy!
What do you enjoy most at the Thanksgiving table? I usually love to fill up on sides which is most definitely my plan this year since I’m no longer eating meats. Let me know down in the comments some of your family’s favorite dishes!
Until next time,
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I am one of those people that thinks it’s wrong to put corn in corn bread. Do you think this would come out OK without the creamed corn and the corn kernels? Would I need to substitute more liquid? Or maybe add an extra box of the corn bread mix to soak up the added moisture?
Hello! I’ve actually tried this recipe without the kernels and it just doesn’t bake the same. It is on the moist side but adding extra corn bread mix will probably throw off the ratios.