Need a simple side dish for dinner? Heck, even Thanksgiving?
This is one that everyone loves!
So I haven't been doing a good job of saving all that sweet corn I froze this summer for dinner's later this winter. It is just so good! I swear we've been eating a package with a dinner at least once a week.
I need to put an end to this.
But until then I will show you this casserole.
I threw it together super last minute one night when we were having ham steaks on the grill. I figured what goes better with salty ham than some sweet cornbread? Considering the husband and my two older kids gobbled it up and asked for seconds, I'm claiming it a keeper.
And speaking of cornbread...growing up we always had Jiffy cornbread muffins and my mom served it with butter and maple syrup. This is still my favorite way to eat cornbread, but I've learned over the years that most people didn't do that.
Most seem to eat it with a simple pad of butter, a drizzle of honey or maybe some jam. Maybe it is just a Midwest thing to eat it with butter and maple syrup?
Seriously people. It's like a cornbread pancake. You need to try it.
This stuff is great reheated by the way, we had it for lunch the next day and it tasted like it had just come out of the oven.
This dish also travels fabulously so if you need a hot dish to bring to a big family gathering or just want to bake it off early and set it aside, that is fine too! It's great warm fresh out of the oven and just as great at room temp.
Here's the recipe!
Corn Bread Casserole
Print this Recipe!2 c. corn
2 eggs
1/2 c. sour cream
1 stick melted butter
2 c. shredded cheddar cheese
2/3 c. flour
1/4 t. salt
1 T. baking powder
3 T. sugar
1/2 c. cornmeal
1. Preheat the oven to 350 degrees and grease a 9x13 casserole dish.
2. Combine all ingredients and stir until smooth.
3. Pour into the casserole dish and bake for 35-40 minutes or until golden on top.
4. Serve warm.
