Cornbread Cassarole

Carole Davis


This is a great twist on the corn side dish. This recipe was given to me by my boyfriends mother in 8th grade it lasted, he didn't


☆☆☆☆☆ 0 votes

6 to 8
10 Min
55 Min


Add to Grocery List

  • 15 1/4 oz
    can of whole kernel corn
  • 14 3/4 oz
    can of creamed corn
  • 8 oz
    package of corn muffin mix (i use jiffy)
  • 1 c
    sour cream
  • 1/2 stick
    butter melted
  • 1 1/2 c
    shredded cheddar

How to Make Cornbread Cassarole


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Printable Recipe Card

About Cornbread Cassarole

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Heirloom

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