Creamed Cornbread Casserole
Ingredients
- 14.75 oz. creamed corn
1 can
- 6 tablespoons unsalted butter
melted
- 1/4 cup milk
- 8 oz. sour cream
- 2 eggs
- 1 jalapeño pepper
small, seeded and minced
- 2/3 cup unbleached all-purpose flour
- 1/2 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
Directions
- 1
Preheat the oven to 350°F. Spray a baking dish with nonstick baking spray. You can also butter the dish or use a little bit of oil and smear it all over the surface, if you don't have the spray.) Set aside.
- 2
In a large bowl, combine the can of creamed corn, melted butter and milk. Stir until mixed with a whisk, spoon or hand mixer.
- 3
Add the sour cream and eggs to the wet ingredients. Add the chopped jalapeño pepper, too. Whisk these wet ingredients together until well combined.
- 4
In another bowl, measure in the flour, cornmeal, sugar, baking powder and salt. These are your dry ingredients. Whisk together to ensure that these ingredients are evenly spread out in your dish.
- 5
Sprinkle the dry ingredients into the wet ingredients, and stir until everything is incorporated and smooth. Do not overmix.
- 6
Pour the batter into the prepared baking dish immediately, and bake for 1 hour, or until the casserole has browned on top and is slightly soft to the touch.
- 7
Serve warm, and enjoy.
Creamed Cornbread Casserole
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Ratings & Reviews
Based on 58 ratings
Rating Breakdown
About this Recipe
Craving a comforting side dish that's moist, flavorful, and incredibly satisfying? This Creamed Cornbread Casserole is exactly what you need, delivering a perfect balance of savory and sweet with just a hint of spice.
Why This Recipe Works
What makes this cornbread casserole truly special is the ingenious combination of creamed corn and sour cream. These ingredients work in harmony to create an exceptionally tender and moist texture that's miles away from dry, crumbly cornbread. The addition of a small, minced jalapeño provides a subtle warmth that elevates the flavor without overpowering the classic cornbread taste.
What to Expect
You're in for a treat with this Creamed Cornbread Casserole. Imagine a golden-brown top giving way to a rich, custardy interior. Each bite offers a harmonious blend of sweet corn, tangy sour cream, and a gentle kick from the jalapeño. The cornmeal provides a pleasant, slightly rustic texture, while the flour ensures a tender crumb. It's a comforting dish that feels both familiar and exciting, perfect for any home cook looking to impress with minimal fuss.
Customization & Variations
This recipe is wonderfully adaptable to your preferences. If you prefer a milder flavor, feel free to omit the minced jalapeño entirely. For those who enjoy more heat, you could leave some of the seeds in the jalapeño before mincing, or even add a second small pepper. While the recipe calls for standard milk and sour cream, you can experiment with full-fat versions for an even richer, more decadent casserole.
Serving & Context
This Creamed Cornbread Casserole is a fantastic companion to grilled meats, roasted chicken, or any barbecue spread. It also shines as a hearty vegetarian side for holiday gatherings or weeknight family dinners.