Cheesy Cornbread Casserole

DSC02028This recipe is a bit of a guilty pleasure (you’ll see it contains butter and sour cream…oops), but it is absolutely delicious. So moist and creamy, you can eat it with a spoon and it pairs amazingly well with my Hearty 30-Minute Chili.  Plus, it’s so simple to make. What more could you ask for?!

Cheesy Cornbread Casserole

  • 1 8.5-ounce box corn-muffin mix (Jiffy)
  • 1 16-ounce can corn, drained (my suggestion, cut the same amount of fresh corn off the cob)
  • 1 16-ounce can cream-style sweet corn
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup (1 stick) butter, melted
  • 1 cup sour cream  (reduced fat works well)
  • 3 eggs, beaten
DSC02027Heat oven to 350 degrees. Combine all ingredients in a large bowl and pour into a casserole or baking dish that has been sprayed with nonstick cooking spray. Bake for 50-55 minutes, until lightly browned. Serve with a huge, delicious bowl of chili.
Namas-tasty!
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4 thoughts on “Cheesy Cornbread Casserole

  1. Pingback: Hearty 30-Minute Chili | Cooking Through Crazy

  2. Pingback: Cornbread Casserole | Zlater Family CookBook

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