Cornbread Casserole

Here’s the ultimate comfort food, made from ingredients you can keep on your shelf to whip together at a moment’s notice. When I serve this or take it to a potluck, I rarely get any because the bowl’s empty by the time I get it!

1 15 oz. can whole kernel corn, drained
1 15 oz. can creamed corn
1 box (8 oz.) Jiffy corn muffin mix
1 C. sour cream or plain Greek yogurt
½ C. butter, melted
1 egg
Salt, pepper, dill weed to taste
1 ½ C. shredded cheese of your choice, divided

Preheat oven to 350º and spray a 9×9” baking pan or a quart-size baking dish. Mix all ingredients, saving back ½ C. of the cheese. Pour the batter into the prepared baking dish and bake for 45 minutes or until the center is set. Sprinkle on the rest of the cheese and return to the oven for another 5 minutes.

Kitchen Hint: Feeling decadent? Stir crumbled bacon or ham chunks—up to a cup—into the batter.

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