Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. Today I bring you a recipe for a really delicious, as well as easy to make, twist on traditional cornbread. My mom usually makes this during the Thanksgiving and Christmas holidays but I figured cornbread is good any time so why not share this today. There’s not a lot to say about this one besides how amazingly delicious it is. I think if I had to describe this dish in a few words it would be ‘dense, moist, cheesy corn goodness’ but it’s hard to really describe how good this is so you’re just going to have to try it for yourself. I promise you won’t be disappointed and your guests will be begging for the recipe. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.
Cornbread Casserole
- 1 (15 oz) can Whole Kernel Corn, drained
- 1 (14.75 oz) can Cream-Style Corn
- 2 Eggs
- 1 (8 oz) pkg Dry Cornbread Mix
- 1 cup Sour Cream
- 8 oz Cheddar Cheese, shredded
1. Preheat the oven to 400°F (200°C); lightly grease a 9x13 inch baking pan.
2. In a large mixing bowl, combine both cans of corn, eggs, cornbread mix and sour cream; stir until blended then pour the batter into the prepared pan and sprinkle the top with cheese.
3. Bake in the preheated oven for 30-45 minutes, until golden brown and cooked through.
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