Cooktop Cove: This cornbread casserole has just a hint of sweetness
By Emily Monaco
Members of the sweet cornbread camp: The recipe below was made for you. And despite the hint of sweetness, thanks to the addition of both sugar and honey, it's not so sweet that it can't be served as alongside chili, pork chops or roast turkey.
You can play a bit with the honey you use in this recipe to add even more flavor to the casserole. A basic clover honey is nice, but consider using rich chestnut or buckwheat honey for unparalleled depth of flavor. The warm, delicious comfort of this side dish will please everyone at your table.
Sweet cornbread casserole
8
10 minutes
1 hour
1 hour 10 minutes
3 large eggs
1 cup sour cream
½ cup butter, melted
1 tablespoon honey
One 8 ½-ounce package cornbread mix
2 tablespoons sugar
One 15-ounce can whole corn kernels, drained
Preheat the oven to 350 F. In a large bowl, whisk together the eggs, sour cream, butter and honey until smooth.
Add the cornbread mix, sugar and whole corn kernels, stirring until combined. Pour into a greased 9-inch square baking dish, and bake for 55-60 minutes, until golden brown.