Recipe Background
Cheese! Creamy, sharp, wonderful cheese! Cheese makes everyone happy, and that's a fact you can take to the bank. Cheesy Cornbread Casserole is particularly rich in cheddar cheese, made even tangier from soup cream and garlic. The only thing that could make Cheesy Cornbread Casserole better is... well, cornbread of course! Moist, sweet, crumbly cornbread! Yep, this casserole is going to become your favorite, and you can take that to the bank, too!
Cheese! Creamy, sharp, wonderful cheese! Cheese makes everyone happy, and that's a fact you can take to the bank. Cheesy Cornbread Casserole is particularly rich in cheddar cheese, made even tangier from soup cream and garlic. The only thing that could make Cheesy Cornbread Casserole better is... well, cornbread of course! Moist, sweet, crumbly cornbread! Yep, this casserole is going to become your favorite, and you can take that to the bank, too!
Ingredients
- 1/2 cup butter melted
- 1 1/2 cups corn
- 1 (14.75-ounce) can creamed corn
- 1/2 teaspoon garlic powder
- 2 large eggs
- 1/2 cup sour cream
- 1 (8-ounce) package extra-sharp cheddar cheese shredded, divided
- 1 (8.5-ounce) box corn muffin mix
Directions
- Preheat the oven to 375 degrees F.
- Grease a 9x13-inch casserole dish with nonstick cooking spray.
- Add the butter to the casserole dish.
- Add the creamed corn, the corn, the garlic powder, the sour cream, and the eggs, stirring until fully-combined.
- Add 1/2 of the cheese and the corn muffin mix, stirring together.
- Bake until firm, about 45 minutes.
- Top with the remaining cheese and bake until the cheese is melted, about 5-10 minutes.
- Remove the casserole from the oven and let it cool for 5-10 minutes.
- Serve.
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