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Creamed Cornbread Casserole
Erin Parker, The Speckled Palate
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.
5
from 1 vote
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Servings
6
servings
Calories
378
kcal
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Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Ingredients
1x
2x
3x
14.75
oz.
creamed corn
6
tablespoons
unsalted butter
, melted
1/4
cup
milk
8
oz.
sour cream
2
eggs
1
jalapeño
, seeded and minced
2/3
cup
all-purpose flour
1/2
cup
yellow cornmeal
3
tablespoons
granulated sugar
1
tablespoon
baking powder
1/4
teaspoon
kosher salt
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Instructions
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.
Nutrition
Serving:
1
serving
Calories:
378
kcal
Carbohydrates:
41
g
Protein:
7
g
Fat:
21
g
Saturated Fat:
12
g
Cholesterol:
105
mg
Sodium:
355
mg
Potassium:
447
mg
Fiber:
2
g
Sugar:
10
g
Vitamin A:
755
IU
Vitamin C:
6.9
mg
Calcium:
155
mg
Iron:
1.8
mg
Keyword
Christmas recipe, cornbread, Thanksgiving recipe, Thanksgiving side dish
Course
Side Dishes
Cuisine
American
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