Easy One Pan Cornbread Casserole
This Easy One Pan Cornbread Casserole is a simple and quick side dish perfect for Thanksgiving.
Equipment
- large cast iron skillet
Ingredients
Base Ingredients
- 1 stick butter melted
- 1 15 oz can whole kernel corn drained
- 1 15 oz can creamed corn not drained
- 8 oz sour cream
- 2 whole eggs
- 3 tablespoons granulated sugar
- ½ teaspoon Kosher salt
- 8.5 oz box Jiffy cornbread mix
Serving Suggestions
- thinly sliced chives
- butter for serving
- honey for serving
Instructions
Cooking Instructions
- Heat oven to 350 degrees.
- Melt butter in a large cast iron skillet over medium low heat (or in the microwave and then pour it into your baking dish).
- Gently brush the butter up the sides of the skillet to coat the pan.
- Add corn kernels, creamed corn, sour cream, eggs, sugar, and salt to the skillet. Stir to combine.
- Add Jiffy cornbread mix.
- Stir until just combined and use a spatula to spread flat on top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Garnish with chives if desired or serve with butter and honey. Enjoy!
Notes
If you don’t have a cast iron skillet, you can make this cornbread casserole in a regular baking dish. Just heat the butter in the microwave and pour it into the pan. Drain the can of corn to avoid sogginess. Use the entire can of cream corn for the best texture. Cover with foil if the top gets too dark during baking. The casserole should be creamy, not mushy.
Nutrition
Serving: 1casseroleCalories: 227kcalCarbohydrates: 14.7gProtein: 4.7gFat: 17.4gSodium: 164.9mgFiber: 0.9gSugar: 6.2g
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