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.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Store in an airtight container in the fridge.
Thanks again to Dizzy Busy And Hungry for this amazing recipe.
