Is the Ultimate Cornbread Casserole a true casserole or just an example of an amazing cornbread? Hard to say, but it tastes so good it doesn’t matter! The cornbread itself is light and golden, with the sweet corn flavor enchanting it all the way through. Chili powder adds a touch of heat while sour cream brings an extra tang and tender texture; new dimensions to a classic bake. Add some melted cheese and this Ultimate Cornbread Casserole really does become the end-all, be-all of baked side dish casseroles.
Ingredients
- 1 (8.5-ounce) package cornbread/muffin mix
- 2 cups corn kernels
- 3/4 cup chiles, diced
- 2 tablespoons heavy cream
- 2 eggs, lightly beaten
- 4 tablespoons salted butter, melted
- 1 cup sour cream
- 1 teaspoon chili powder
- 1 1/2 cups cheddar cheese, shredded, plus more, to taste
- jalapeƱo, optional, to taste, sliced, for topping
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly coat an 8×11-inch casserole dish with cooking spray.
Step 3 –In a bowl, add the cornbread mix, the corn kernels, the chiles, the heavy cream, the eggs, the butter, the sour cream, the chili powder, and 1 1/2 cups of the cheese and stir until just combined and no wet spots remain. Be careful not to overmix.
Step 4 –Pour the batter into the prepared casserole dish.
Step 5 –Bake until the top turns light brown, about 55 minutes.
Step 6 –Sprinkle the extra cheese on top of the casserole and bake until just melted, about 3-5 minutes.
Step 7 –Allow the casserole to cool for 5 minutes.
Step 8 –Slice and serve topped with the jalapeƱo slices.
