Creamed Cornbread Casserole is a Southern classic and a decadent casserole for the Thanksgiving table. Creamed corn is combined with the ingredients for homemade sweet cornbread and a jalapeño to create this spicy, creamy corn-centric dish.
Creamed Cornbread Casserole was my absolute favorite side dish as a kid.
Something about it was (and is!) so comforting. I could have easily taken down an entire pan if I really tried. Luckily, I wasn’t allowed to try, and this has probably been a great thing for my arteries because, umm, this casserole is not the healthiest.
However, it’s quite delicious. And it’s a perfect side dish for a decadent meal like Thanksgiving because making this once a year is totally acceptable.
That being said, I hadn’t had Creamed Cornbread Casserole since I was a kid, and I knew I wanted to make it for Blogsgiving this year.
The original recipe, as I recall, calls for a box of cornbread mix, a can of creamed corn, another can of regular corn, some milk, sour cream and eggs. You mixed ’em all together, threw them in a baking dish, then popped it into the oven until it was browned and delicious.
I wanted to try my hand at making it from scratch… except I couldn’t find fresh corn to make my own creamed corn. It is, after all, November. Corn season has long passed us by, so canned creamed corn became a necessity. And maybe it was a good thing because this recipe requires little fuss. Just some whisking and mixing and folding everything together before you pop it into the oven.
I tinkered with the original recipe a bit, as well, adding a jalapeño for a bit of spice, as well as melted butter for some uumph… just in case the sour cream, milk and creamed corn didn’t make this casserole decadent enough, haha.
And when this beauty came out of the oven, it was just the way I remembered it. And it tasted just as delicious, except it had a lovely zing of heat to it.
Creamed Cornbread Casserole is where it’s at for Thanksgiving. Here’s how you make it:
- 1 14.75 oz. can creamed corn
- 6 tablespoons unsalted butter, melted
- ¼ cup milk
- 8 oz. sour cream
- 2 eggs
- 1 jalapeño, seeded and minced
- ⅔ cup unbleached all-purpose flour
- ½ cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- Preheat the oven to 350°F. Spray a baking dish with baking spray. Set aside.
- In a large bowl, combine the can of creamed corn, melted butter and milk, stirring until mixed.
- Add the sour cream and eggs to the wet ingredients, using a whisk or a fork to combine the ingredients until they are well combined.
- Mix in the jalapeño with the wet ingredients, then set aside.
- In another bowl, measure in the dry ingredients -- the flour, cornmeal, sugar, baking powder and salt. Whisk together until well mixed.
- Sprinkle the dry ingredients into the wet ingredients, stirring until everything is incorporated and smooth.
- Pour the batter into the prepared baking dish, and bake for 1 hour, or until the casserole has browned on top and is slightly soft to the touch.
- Serve warm, and enjoy.
Thanksgiving is all about family, friends and delicious food. Luckily, the food blogging community is allabout these things, as well. To celebrate the holiday, Meghan from Cake ‘n Knife and Susannah from Feast + West are hosting Blogsgiving Dinner. And this year, there are more than 60 blogs sharing recipes this week!
The idea is based on an old-fashioned potluck dinner party.
Each blogger is bringing one or more dishes to the party, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. We’ll be posting to social media with the hashtag #blogsgivingdinner, but you can see all the whole menu in Part 1 and Part 2 of the recipe round-up.