Go Back

Classic Cornbread Casserole

Classic cornbread casserole combines sour cream, two kinds of corn, and corn muffin mix in an easy baked side dish. It comes out with a golden top and a tender center that sets before serving.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
resting 10 minutes
Total Time 1 hour
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for coating
  • 2 eggs large
  • 1 cup sour cream
  • 0.5 cup unsalted butter melted and slightly cooled
  • 1 can (14.75 oz) cream-style corn
  • 1 can (15.25 oz) whole kernel corn drained
  • 1 box (8.5 oz) corn muffin mix

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. In a large bowl, whisk the eggs, sour cream, and melted butter until smooth.
  4. Stir in the cream-style corn and drained whole kernel corn.
  5. Fold in the corn muffin mix just until combined.
  6. Spread the mixture in the prepared dish.
  7. Bake for 35–45 minutes, until the top is golden, the center is set, and the center reaches 160°F.
  8. Let the casserole rest for 10 minutes before serving.

Notes

Fold in the corn muffin mix just until combined for a tender texture. Refrigerate leftovers for 3–4 days or freeze them for up to 3 months. For a gluten-free option, use a gluten-free corn muffin mix.