Cornbread Casserole

2024-08-11 /Posted byYoga Pit / 13

Light, airy, and perfectly delicate, this Cornbread Casserole is a delicious side for any occasion.

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When I was growing up in Virginia, there were a lot of meals I did not realize until much later were Southern dishes. To me, shrimp and grits was a typical breakfast everyone ate, collard greens was a side always featured at a cookout, and cornbread was the ideal dinner bread. When I went to college in Pennsylvania, I quickly realized that Southern cuisine was truly a staple of the South. A lot of the other students in my dorm had never even had most of the dishes I would talk about. The one exception? Cornbread.

It was then that I realized cornbread is a hit no matter where you live. Cornbread is such a fantastic bread to eat with dinner or at a barbecue. It’s easily cut, holds butter well, and has that beautiful touch of sweetness. The only issue I ever had with cornbread is that it can be quite dense and filling. Then I found this recipe and suddenly, my cornbread game was elevated.

The origins of cornbread casserole can be traced back to the post-Civil War era. Cornbread casserole derives from a dish called spoonbread, which rose in popularity. It was a light, elegant soufflé made with milk, butter, and eggs, and eaten at aristocratic dinner tables.

In the late 1960s a recipe for cornbread casserole (a.k.a. “corn bowl”) was found on a recipe sheet at local grocery stores. A decade later, the original name of “spoonbread” came back in style when accompanying this recipe. Finally, in the late 20th century the name “cornbread casserole” finally stuck. The dish has been a mainstay on many holiday dinner tables ever since. Still light, sweet, savory, and perfect to pair with any meal while being light enough not to load you down.

Is Cornbread casserole Healthy?

I don’t have a simple answer for you. On the one hand, all the ingredients in this recipe are reasonably healthy; however, there is a fairly high fat content from the sour cream, butter, and cheddar cheese, and the corn muffin mix adds carbs. Cornbread casserole is delicious, light, and pairs well with anything, but it is definitely a dish that fits the old adage “everything in moderation”. With roughly 230 calories per serving, cornbread casserole itself is healthy as long as you do not overindulge.

Can I shave corn on the cob for this recipe?

While it’s possible to cut the kernels off the cob yourself for this recipe, I would not recommend doing so. I generally like to push people to use fresh ingredients, but for this recipe, it would just add an extra step and take a lot of time. One reason is that this recipe calls for two corn variations: a 15-ounce can of whole kernel corn—the equivalent of 3 to 4 ears of corn—and a 15-ounce can of creamed corn—an additional 3 to 4 ears of corn. Creaming your own corn would also take an excessive amount of time. So, while I always applaud the effort in trying to go all natural, for this recipe I recommend saving time. There are just too many variables that could negatively affect your recipe.

INGREDIENTS

1 (15 oz) can whole kernel corn, drained
1 (15 oz) can creamed corn
1 cup sour cream
1/2 cup unsalted butter, melted
2 large eggs
1 (8.5 oz) package corn muffin mix
1 cup shredded cheddar cheese

INSTRUCTIONS

Preheat

Ready the oven and dish.

Combine

Mix wet ingredients with corn and cheese.

Bake

Cook until golden and set.

Devour!

FAQs & Tips

How do I prep and store this casserole?

To store any leftovers, allow your cornbread casserole to cool to room temperature. Transfer the pieces into an airtight container and seal it, then store your container in the refrigerator for up to 5 days. You can also put your airtight container in the freezer for up to three months. If you do freeze the casserole, thaw it overnight in the refrigerator before reheating it. You can reheat your cornbread casserole in the oven at 350°F until warmed throughout.

How do I keep my cornbread casserole airy and light?

The key to perfect cornbread casserole is not to overmix the batter. Doing so overdevelops the gluten in the flour and makes the bread too dense. Instead, just gently fold the dry and wet ingredients together. The baking powder, meanwhile, will add the bubbles to the mix, resulting in an airy casserole.

Can cornbread casserole be made vegan?

This recipe is already vegetarian. Making it vegan is as simple as replacing your dairy ingredients with plant-based alternatives. Your eggs can be replaced with applesauce or smashed bananas—both work well as your binding agent.

Serving Suggestions

Cornbread casserole is a perfect side dish for most meals. I really enjoy it with fried chicken or other poultry options. You can have it as a side with a well-cooked pork tenderloin. I also like adding a hint of sweetness by putting honey on my cornbread casserole just like I do with my cornbread.