Cornbread Casserole
This super quick side dish kicks a standard skillet cornbread up a notch.
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Prep Time
15 minutes
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Cook Time
50 minutes
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Servings
9-12
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2 large eggs, slightly beaten
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1 cup (8 ounces) sour cream
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1-14.75 ounce can sweet corn, cream style
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1-15.75 ounce can whole kernel corn, drained
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1-16 ounce packet Ann Clark Cornbread Mix
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¼ teaspoon smoked paprika
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1 stick (½ cup) unsalted butter, melted
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1
Preheat oven 350°F. Prepare large cast iron skillet with cooking spray.
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2
Whisk eggs, sour cream, cream style corn, and whole kernel corn until just combined in a large bowl.
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3
Fold cornbread mix and paprika into the large bowl, until just combined.
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4
Stir in the melted butter into the large bowl until combined.
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5
Pour the batter into the prepared skillet.
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6
Place in the preheated oven, until puffed up and golden, about 35 minutes. Serve warm.
Notes & Tips:
- To make ahead: Batter can be prepared and refrigerated for up to 12 hours.
- Substitute fresh corn if preferred.
Photo by Laura Kanya
