This cornbread casserole is tender and fluffy on the inside, and golden brown on top! This handy casserole is jam-packed with corn, completely delicious, and notably comforting. Make this crowd-pleasing cornbread casserole for your subsequent summertime barbecue or potluck!
What Makes This Cornbread Casserole So Good
It’s soft, fluffy, and nearly cloud-like on the inside! Cream-style corn and melted butter supply this savory casserole with the ideal style and texture.
It’s awesome handy to make! Mix all substances in a bowl, then switch to a baking dish and bake till golden brown on the pinnacle – that’s it.
It’s an exciting way to devour one of summer’s favored greens – corn! Sweet corn is fantastically balanced in this savory cornbread casserole.
Key Ingredients for Cornbread Casserole
Cornmeal – Just like in common cornbread, cornbread casserole starts offevolved off with a base of cornmeal and all-cause flour. You have to be in a position to discover cornmeal at almost all grocery stores, even though be certain to now not confuse cornmeal with cornflour! Corn flour is too nice to use in this recipe, so stick to cornmeal.
Cream-Style Corn – This canned meal is essentially simply candy corn blended with a creamy residue from pulped corn kernels. The creaminess of cream-style corn is essential to acquire the mild and fluffy texture of this casserole.
Whole Kernel Corn – The total corn kernels all through the cornbread casserole add some other dimension of each style and texture. The aggregate of crunchy corn and a gentle casserole is what makes this dish irresistible!
Mix all substances till simply combined, however no longer past that. Over-mixing the batter can end result in a tough, chewy casserole which we honestly do no longer want! Therefore, combine till no flour stays and then switch straight into your baking dish.
Add a cup of shredded cheddar cheese for a tacky cornbread casserole – YUM! If including cheese, include it with the substances in step 3, then proceed with the recipe as usual.
Store leftover cornbread casserole in the refrigerator. Cover leftover casserole in the baking dish with plastic wrap then refrigerates for up to four days. To reheat, eliminate the plastic wrap then heat in a 400° Fahrenheit oven for 5 minutes.
1 cup cornmeal
1 cup all-cause flour
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
¼ cup butter melted
1 (15-ounce) can cream-style corn
1 (15-ounce) can total kernel corn drained
Preheat oven to 400° Fahrenheit and grease a 9×13-inch baking dish.
In a giant bowl, combine collectively the cornmeal, all reason flour, baking powder, and salt.
Add in the egg, milk, melted butter, cream-style corn, and entire kernel corn and combine till simply combined.
Transfer to a baking dish and bake for 40-45 minutes or till the core is set.
Make it Gluten-Free: Use gluten-free all reason flour as a substitute for normal all-reason flour.
Make it Dairy-Free: Use non-dairy milk as an alternative to cow’s milk and vegan butter as a substitute for ordinary butter.
Recipe yields about eight servings. Nutritional values proved mirror records for one serving. Macros may additionally fluctuate barely based totally on unique manufacturers of substances used.
To decide the measurement of one serving, put together the recipe as instructed, then weigh the complete recipe when finished. Divide the whole weight (not which includes the weight of the container the meals is in) by using eight Result will be the weight of one serving
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