Conveniently made with Jiffy corn muffin combine, this straightforward cornbread casserole is loaded with home made 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 enamel 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 home made 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 really 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 may have you ever asking for extra.
- Balanced flavors. This cornbread casserole is savory with the right quantity of sweetness. Plus, the bitter cream blended into the batter contributes a superb tang.
What’s The Distinction Between Cornbread and Cornbread Casserole?
Traditional cornbread is usually made from a mixture of dry elements, 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 (home made 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.
Substances You’ll Want
- Canned corn – Cooked corn off the cob may even work.
- Heavy cream – Half and half or entire milk may even do the trick. Simply be aware that the casserole might be rather less wealthy.
- Jiffy Corn Muffin Combine – You could possibly use one other model and even make your individual corn muffin combine.
- Butter – Salted or unsalted butter will do exactly fantastic. In the event you use unslated butter, add a pinch of salt to the batter as nicely.
- Bitter cream – You could possibly use Greek yogurt as an alternative.
- Eggs
- Honey – You don’t have so as to add honey if you happen to 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 nearly easy.
- 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
- Regulate the sweetness. I added honey to the batter, however you don’t must. You could possibly depart it out or add extra if you happen to’re in a candy temper.
- Don’t overmix. When you add Jiffy to the batter, it can be crucial to not over-mix as this could finish you with a very dense cornbread casserole.
- Don’t overbake. The casserole is completed 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 a couple of crumbs.
- Make it your individual. Fold some crumbled bacon, shredded cheese, and/or diced jalapenos into the batter for a kick of taste.
Serving Ideas
I really like {that a} cornbread casserole goes with so many alternative issues! Serve this Southern staple with classics resembling my Onion Gravy Smothered Steak, Louisiana Crimson Beans and Rice, or my tasty Texas No Beans Chili. You could possibly 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 Hen, and my well-known Spatchcock Grilled Hen.
Correct Storage
- Countertop: Retailer the slices of cornbread casserole in an hermetic container with parchment paper between layers and maintain them on the counter for as much as 4 days. Keep away from refrigerating to forestall 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 Attempt
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Prep. Preheat the oven to 350ËšF 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 nearly easy. Put aside.
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Mix the moist elements. 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 elements. Combine the Jiffy combine into the moist elements 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 chopping 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 accordance with your desire. Skip it totally, or maybe add a bit extra for a sweeter contact. Maple syrup or sugar are nice options, too.
- Mixing: After incorporating Jiffy combine into your batter, combine gently. Overdoing it may result in a heavy, dense end in your cornbread casserole.
- Don’t Overbake: The casserole is completed 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: Preserve 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 could fluctuate in accordance with the elements and instruments used. Please use your most popular dietary calculator for extra detailed information.
