Cornbread Casserole That Will Make You Think It’s Thanksgiving All Over Again

This cornbread casserole is outstanding! I mean, I had never had one so perfect. This recipe is a keeper, not just for Thanksgiving, but the entire year! It is the perfect balance of salty and sweet (which I personally think it is pretty hard to find when making a side dish and not a dessert).

It also has great texture as it is cakey, but not too dense and thick that it becomes almost rubbery. There is a science behind the perfect cornbread and this recipe is it! Check out what our friends over at Dizzy, Busy and Hungry had to say about this:

 

“When I make Cornbread Casserole, the kids actually say ‘Yay!”. That hardly ever happens. I mean, there are plenty of times that they are happy about something I am making, but this reaction is more than happiness, it is exuberance. They LOVE this dish!”

 

That is exactly what I want to hear from my kids when I make a dish. So if this is a kid approved dish, I want to keep this nearby for years to come! Not to mention, it is husband approved so that is a plus!

 

 

Ingredients

¾ cup cornmeal

¼ cup Gold Medal flour

3 tablespoons Domino sugar

2 teaspoons baking powder

¼ teaspoon salt

2 eggs

1 stick Land O’ Lakes butter, melted

1 (15 ounce) can Del Monte corn, drained

1 (15 ounce) can Del Monte cream corn

1 cup Daisy sour cream

 

 

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Mix together the cornmeal, flour, sugar, baking powder, and salt.

Add in the eggs, butter, corn, cream corn, and sour cream.

Pour mixture into a 9×13 casserole dish lightly sprayed with non-stick cooking spray.

Bake for 45-50 minutes.

 

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Quick Tip: Store in an airtight container in the fridge.

Thanks again to Dizzy Busy And Hungry for this amazing recipe.

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