This 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
