The side dishes I usually make generally fall into the spontaneous category. They’re typically the least thought out part of our meal. I like to think that lots of creativity goes into the main course and into the dessert, but the side dish is often neglected. That’s why I’m so excited about the Cornbread Casserole I had a few weeks ago at my brother and sister-in-law’s house in California.
From the moment we stepped into the house the tantalizing aroma coming from the kitchen took me by surprise. I immediately asked Jim’s wife, Molly what was in the oven and she told me about a cornbread recipe she found on online.
I knew I had to make it when I returned home from California and I’m so glad I did. This easy to make Cornbread Casserole is so moist and rich! It could almost pass for a dessert. It’s made with whole kernel corn as well as cream style corn and each bite is loaded with flavor. Sweet and delightful, this side dish could also be enjoyed by itself and if there are any leftovers, it’s wonderful the next day too!
- 15.25 oz can whole kernel corn, drained
- 14.75 oz can cream style corn
- 1 egg
- 8 oz sour cream
- 16 tbsp butter, melted
- 8.5 oz Jiffy Corn Muffin Mix
- Preheat oven to 350 degrees F.
- Combine all the ingredients in a large mixing bowl.
- Pour into greased casserole dish.
- Bake for 1 hour.
- Remove from oven and serve.
Recipe adapted from Allrecipes.com