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A piece of Cornbread Casserole on a plate with butter.
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5 from 7 votes

Cornbread Casserole

This Cornbread Casserole is so moist and flavorful. It's made from scratch (no box mix) with an easy, failproof recipe you'll LOVE.
Prep Time10 minutes
Cook Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Cornbread Casserole
Servings: 9
Author: Jennifer Pallian BSc, RD

Ingredients

Dry ingredients

  • 1 cup all-purpose flour
  • 4 tsp baking powder
  • ¼ cup granulated sugar
  • 1 ½ tsp kosher salt

Wet ingredients

  • 1 cup yellow cornmeal
  • 1 cup boiling water
  • 2 large eggs
  • 1 cup whole milk or buttermilk
  • ½ cup unsalted butter
  • ⅔ cup sour cream

Optional add ins:

  • 2 cups corn kernels thawed if frozen, or about 2 ears of fresh corn
  • 1 cup shredded cheddar cheese
  • 1 small can 4 oz diced green chiles, drained
US Customary - Metric

Instructions

Preheat the Oven and Prepare the Pan:

  • Preheat your oven to 350°F.
  • Grease an 8x8-inch baking dish with butter or cooking spray.

Soak Cornmeal

  • In a medium bowl, whisk together the yellow cornmeal and the boiling water. Let it stand until it cools to room temperature, about 20 minutes.

Mix Dry Ingredients

  • In a separate bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt.

Mix Wet Ingredients

  • Once the cornmeal mixture is cool, whisk in the eggs, milk (or buttermilk), sour cream and melted butter and mix well.

Combine Wet and Dry:

  • Add this wet mixture to your dry ingredients and stir until just combined. Don't overmix.

Add Extra Ingredients:

  • Fold in the corn kernels.
  • If using, add the shredded cheddar cheese and diced green chiles, making sure they're evenly distributed in the batter.

Transfer to Pan:

  • Pour the batter into the prepared baking dish, smoothing out the top with a spatula.

Bake:

  • Place the baking dish in the preheated oven.
  • Bake for about 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean, top is evenly browned, and the casserole is starting to pull away from the sides of the pan.

Cool and Serve:

  • Let the casserole cool for a few minutes before slicing.

Video

Notes

 

  • You can use either whole milk or buttermilk for this recipe. Buttermilk will give it a tangier flavor.
  • Feel free to add in other vegetables or spices. Just make sure they're finely chopped so they mix well.
  • Serve warm, optionally garnished with a little extra sour cream or cheddar cheese.

Nutrition

Calories: 370kcal | Carbohydrates: 37g | Protein: 10g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 90mg | Sodium: 769mg | Potassium: 196mg | Fiber: 4g | Sugar: 10g | Vitamin A: 669IU | Vitamin C: 1mg | Calcium: 267mg | Iron: 2mg