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Creamy Cornbread Casserole

4

40 min

Creamy Cornbread Casserole

Creamy Cornbread Casserole Photo 1

Time

40 min

Serving

12 persons

Calories

255

Rating

4.00★ (256)

Cuisine

Mexican
Author: Victoria Buriak
This cornbread tastes like the corn cakes from a famous Mexican restaurant chain. Use an ice cream scoop to serve.

Ingredients

  • whole kernel corn, drained and 1/2 liquid reserved: 1 can (15 ounce can)
  • cream-style corn: 1 can (14.75 ounce can)
  • eggs: 2 piece
  • dry corn bread mix: 1 pack (8 ounce pack)
  • sour cream: 1 cup
  • ounces Cheddar cheese: 8 piece (shredded)

Metric Conversion

Stages of cooking

Creamy Cornbread Casserole Photo 21
Creamy Cornbread Casserole Photo 32
Creamy Cornbread Casserole Photo 4 3
  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
    Creamy Cornbread Casserole Photo 2
  2. In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.
    Creamy Cornbread Casserole Photo 3
  3. Bake in preheated oven for 30 minutes, until golden brown.
    Creamy Cornbread Casserole Photo 4

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