Conveniently made with Jiffy corn muffin combine, this straightforward cornbread casserole is loaded with do-it-yourself creamed corn, entire kernel corn, and bitter cream. It’s creamy, tangy, savory, and candy with simply the correct amount of crumble.
When you sink your tooth right into a forkful of this straightforward but mighty cornbread casserole, you’ll perceive what all of the fuss is about. This casserole combines the simplicity of store-bought combine with the wealthy flavors of do-it-yourself tweaks. It’s a creamy, crumbly cornbread that completely blends home-cooked goodness with handy preparation.
Why You’ll Love This Cornbread Casserole Recipe
- Very straightforward. This recipe actually solely requires 10 minutes of prep time and is very easy to throw collectively. You simply mix, combine, and bake.
- Texture. I really like that this casserole retains among the nice crumble of basic cornbread however introduces an exquisite creaminess that can have you ever asking for extra.
- Balanced flavors. This cornbread casserole is savory with the proper quantity of sweetness. Plus, the bitter cream blended into the batter contributes a wonderful tang.
What’s The Distinction Between Cornbread and Cornbread Casserole?
Traditional cornbread is usually manufactured from a mixture of dry components, together with cornmeal (or corn muffin combine), eggs, oil or butter, and buttermilk or milk, and the batter is baked right into a scrumptious, crumbly fast bread. Cornbread casserole combines a dry cornbread combine (do-it-yourself or packaged) with bitter cream, butter, creamed corn, and whole-kernel corn. When baked, the batter yields a creamier and richer casserole than a typical cornbread.
Elements You’ll Want
- Canned corn – Cooked corn off the cob will even work.
- Heavy cream – Half and half or entire milk will even do the trick. Simply be aware that the casserole can be rather less wealthy.
- Jiffy Corn Muffin Combine – You can use one other model and even make your personal corn muffin combine.
- Butter – Salted or unsalted butter will just do superb. When you use unslated butter, add a pinch of salt to the batter as properly.
- Bitter cream – You can use Greek yogurt as a substitute.
- Eggs
- Honey – You don’t have so as to add honey in case you don’t wish to however I just like the little little bit of sweetness it brings.
Make Cornbread Casserole
- Prep. Preheat the oven to 350˚F and grease a 9-inch baking pan.
- Cream the corn. Mix 1 can of corn with the heavy cream till virtually clean.
- Make the batter. Whisk collectively the butter, bitter cream, eggs, and honey. Whisk within the blended corn. Fold within the Jiffy combine adopted by the remaining corn.
- Bake. Pour the batter into the ready pan and bake for 45 minutes.
Recipe Suggestions And Variations
- Modify the sweetness. I added honey to the batter, however you don’t have to. You can depart it out or add extra in case you’re in a candy temper.
- Don’t overmix. When you add Jiffy to the batter, it is vital to not over-mix as this could finish you with an excessively dense cornbread casserole.
- Don’t overbake. The casserole is finished when the sides flip golden brown and begin to draw back from the baking dish. A toothpick inserted into the middle ought to come out clear with just a few crumbs.
- Make it your personal. Fold some crumbled bacon, shredded cheese, and/or diced jalapenos into the batter for a kick of taste.
Serving Solutions
I really like {that a} cornbread casserole goes with so many alternative issues! Serve this Southern staple with classics akin to my Onion Gravy Smothered Steak, Louisiana Pink Beans and Rice, or my tasty Texas No Beans Chili. You can additionally serve it with a plate filled with Roasted Turkey and different vacation sides. We additionally prefer it with this Juicy Grilled Pork Tenderloin, Grilled Honey Mustard Rooster, and my well-known Spatchcock Grilled Rooster.
Correct Storage
- Countertop: Retailer the slices of cornbread casserole in an hermetic container with parchment paper between layers and hold them on the counter for as much as 4 days. Keep away from refrigerating to stop drying it out.
- Freezer: Cool, slice, and freeze the cornbread casserole in a freezer-safe container for as much as 3 months. Thaw at room temperature.
- Reheating: Microwave slices for 15-second intervals or bake at 350°F for 10 minutes or till heat.
Scrumptious Facet Dishes to Strive
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Prep. Preheat the oven to 350˚F and grease a 9-inch baking pan (sq. or spherical) completely with butter.
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Cream the corn. Add half of the corn to a blender with the heavy cream and pulse till virtually clean. Put aside.
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Mix the moist components. Whisk collectively the butter, bitter cream, eggs, and honey (if utilizing). Whisk within the corn combination from the blender.
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Add the dry components. Combine the Jiffy combine into the moist components after which fold within the remaining corn kernels.
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Bake. Pour the batter into the ready pan and bake for 45 minutes or till a toothpick inserted into the middle comes out clear.
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Serve. Let cool for 10 minutes earlier than slicing and serving.
- Mixing: For a creamy corn texture, go for mixing in both a meals processor or blender.
- Sweetness: Whereas I’ve used honey on this recipe, be at liberty to regulate in response to your desire. Skip it solely, or maybe add a bit extra for a sweeter contact. Maple syrup or sugar are nice alternate options, too.
- Mixing: After incorporating Jiffy combine into your batter, combine gently. Overdoing it will possibly result in a heavy, dense end in your cornbread casserole.
- Don’t Overbake: The casserole is finished when the sides are properly browned and draw back from the perimeters of the baking pan.
- Customise: Add your favourite additions like crumbled bacon, a handful of shredded cheese, or some diced jalapenos for further taste and texture.
- Storage: Hold slices of cornbread casserole on the counter inside an hermetic container for as much as 4 days, or freeze for as much as 3 months.
Serving: 1 slice | Energy: 375 kcal | Carbohydrates: 41 g | Protein: 7 g | Fats: 22 g | Saturated Fats: 11 g | Polyunsaturated Fats: 2 g | Monounsaturated Fats: 7 g | Trans Fats: 0.4 g | Ldl cholesterol: 85 mg | Sodium: 311 mg | Potassium: 289 mg | Fiber: 4 g | Sugar: 12 g | Vitamin A: 878 IU | Vitamin C: 5 mg | Calcium: 55 mg | Iron: 1 mg
Dietary information is an estimate and supplied as courtesy. Values might range in response to the components and instruments used. Please use your most popular dietary calculator for extra detailed information.
