Description
This Cornbread Casserole is a comforting and flavorful dish combining the sweetness of cornbread with creamy corn, tangy sour cream, and a mild kick from green chiles. Perfect as a side for family dinners or holiday gatherings, this easy-to-make casserole bakes to a golden brown with a moist and tender texture.
Ingredients
Scale
Cornbread Base
- 1 (8.5 oz.) box cornbread or corn muffin mix (such as Jiffy)
- 1/4 cup (2 oz.) salted butter, melted, plus more for greasing
- 2 large eggs
- 3 Tbsp. sour cream
- 3 Tbsp. milk
Corn Mixture
- 1 (14.75 or 15 oz.) can whole kernel corn, rinsed and drained
- 1 (14.75 or 15 oz.) can creamed corn, undrained
- 1 (4 oz.) can chopped green chiles
Instructions
- Preheat the oven and prepare dish: Preheat your oven to 350°F (175°C). Generously grease a 13×9-inch baking dish with butter to prevent sticking and add flavor.
- Combine ingredients: In a large bowl, mix the cornbread mix, rinsed whole kernel corn, creamed corn (with liquid), melted butter, eggs, sour cream, milk, and chopped green chiles. Stir gently until just combined to maintain a tender texture.
- Pour and spread: Pour the combined mixture evenly into the prepared baking dish, smoothing the top for even cooking.
- Bake the casserole: Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the casserole to cool for several minutes before serving to let it set and make slicing easier.
Notes
- Be careful not to overmix the batter; overmixing can make the casserole dense.
- Use fresh green chiles for a milder flavor or add more for extra heat.
- For a dairy-free option, substitute sour cream and milk with plant-based alternatives.
- Letting the casserole cool slightly helps it set and makes serving neater.
