Southern Cornbread Casserole Creamy, Cheesy & Easy!

Alright, let’s break down what goes into this sweet and creamy Southern Cornbread Casserole, the kind of dish that’s like a warm hug on a plate. It’s got a handful of ingredients that come together like an all-star team, each playing its part to create that perfect mix of comfort and flavor.

You’ll find no fancy or hard-to-find stuff here just straightforward pantry staples and a few special touches that make this casserole the ultimate sidekick at any meal.

Here’s the lineup:

• 1 box of Jiffy cornbread mix (because convenience is key and it’s the secret sauce here)
• 1 can (15.25 oz) whole kernel corn, drained
• 1 can (14.75 oz) creamed corn (this adds that silky, creamy texture)
• 1 cup sour cream (for tang and richness)
• 1/2 cup (1 stick) unsalted butter, melted (brings that buttery goodness)
• 1 cup shredded cheddar cheese (optional, but highly recommended for that cheesy punch)
• 2 large eggs (to bind everything together)
• 1/4 cup sugar (the subtle sweetness that sets this apart)

A few pointers before you dash into the kitchen: the Jiffy mix isn’t just a time-saver, it gives the casserole its signature cornbread flavor without any fuss.

For a perfectly golden and evenly baked cornbread casserole, a sturdy Cast Iron Skillet provides exceptional heat retention and a delightful crust.

If you’re really feeling ambitious, making your own cornbread mix from scratch could work, but honestly, don’t fix what ain’t broken.

The balance of whole kernel and creamed corn is vital too much of one or the other and you lose that creamy yet chunky texture that makes this casserole stand out.

Also, the sour cream pulls double duty, keeping it moist while adding a slight tang that cuts through the sweetness.

Butter? Melt it to a warm puddle so it spreads evenly without turning into a greasy mess.

And if cheese isn’t your jam, feel free to skip it, but be prepared for just a touch less oomph.

Alright, let’s jump into actually making this sweet and creamy Southern Cornbread Casserole. First up, preheat your oven to a cozy 350°F you want it nice and ready to go when your batter is all set.

Grab a baking dish (about 9x9 inches works perfectly), and give it a good buttering or spray with nonstick stuff; you’re gonna want those edges to come free without a fight.

Now for the fun part: in a big mixing bowl, toss in your 1 box of Jiffy cornbread mix yes, the trusty shortcut that makes everything easier and then dump in 1 can of drained whole kernel corn along with 1 can of creamed corn. This combo is the magic behind that perfect balance of silky and chunky, so no skimping here.

Next, whisk together 1 cup of sour cream (yep, it’s a lot, but that tangy creaminess is essential) with 1/2 cup (that’s 1 stick) of melted unsalted butter for richness. Add 2 large eggs to the mix these are your binding superheroes, holding everything happily together.

Drizzle in 1/4 cup sugar to sneak in that subtle sweetness everyone’ll crave, and if you’re game, sprinkle in 1 cup shredded cheddar cheese for some melty goodness. Stir it all up until you’ve got a silky, golden batter that looks like the promise of comfort food heaven.

Pour this beauty into your prepared dish, smoothing the top gently with a spatula because hey, presentation counts even if you’re the only one eating it.

Pop it in the oven and bake for about 45 to 50 minutes. You know it’s done when the edges are golden brown and a toothpick poked in the center comes out mostly clean just a few moist crumbs sticking around is a good sign; soggy, gooey mess is not.

The aroma alone should have you drooling by this point it’s that buttery, cheesy, sweet cornbread scent that just screams Southern warmth.

When it’s out, give it a few minutes to cool down; it’s tempting, but letting it set helps it slice clean and hold together better. Then, dig in and get ready for a casserole that brings all the comfort without any hassle. To ensure your batter is perfectly mixed, a large Stainless Steel Mixing Bowl Set is ideal for combining ingredients.

While the classic sweet and creamy Southern cornbread casserole is a knockout as is, swapping out a few ingredients or adding twists can take it from comforting to downright unforgettable.

Ever thought about using creamed corn instead of whole kernels for extra creaminess? Or maybe toss in a little shredded cheddar for a savory surprise?

If you want to trim calories, a light sour cream or Greek yogurt works wonders without sacrificing texture.

For a fun spin, mix in some diced jalapeño yes, a bit of heat! Believe me, these tweaks keep every bite exciting without straying too far from that beloved Southern charm.

Even though sweet and creamy Southern cornbread casserole shines on its own, pairing it with the right sides can make your meal truly unforgettable.

Think collard greens or steamed green beans, both adding that perfect earthy balance. A juicy baked ham or crispy fried chicken? Yes, please.

Don’t forget something tangy like a bright tomato salad or pickled okra to cut through all that richness.

Mashed potatoes might sound obvious, but believe me, they’re a welcome hug on the plate.

And hey, if carbs overload your life, just embrace it it’s a casserole party, not a diet meeting.

Putting together the perfect meal isn’t just about the dish itself it’s about the whole experience, right?

This sweet and creamy Southern cornbread casserole nails comfort food without trying too hard. It’s simple, flaky, and full of nostalgic charm.

But, honestly, the real magic happens when you pair it with smoky barbecue or crisp green beans to balance that rich sweetness.

Don’t forget to let it cool slightly it’s tempting to jump in hot, but patience pays off.

Thinking about leftovers? They reheat beautifully, no sad sogginess here.