Cornbread is a classic side dish for a reason: Slightly sweet, crumbly and delicious, it's just as tasty with roast turkey as with chili con carne. But cornbread can also have the unfortunate tendency to become dry. Luckily, the recipe below offers the answer.
In this recipe, cornbread gets loads of extra moisture from butter, sour cream, and both creamed and whole, canned corn. The resulting cornbread bakes up more like a casserole than a traditional loaf and is a fantastic addition to your table. Serve it up with a spoon, and top it with your favorite chili or simply a dollop of sour cream.
Homestyle cornbread casserole
8
10 minutes
1 hour
1 hour 10 minutes
2 large eggs
1 cup sour cream
½ cup butter, melted
One 8 ½- ounce package cornbread mix
One 15-ounce can whole corn kernels, drained
One 15-ounce can creamed corn
Preheat oven to 350 F. In a large bowl, whisk together the eggs, sour cream and butter until smooth.
Add the cornbread mix, whole corn kernels and creamed corn, stirring until combined. Pour into a greased 9-inch square baking dish. Bake for 55-60 minutes until the top is golden brown.
