Description
This hearty and slightly sweet cornbread casserole is packed with flavor from the cornmeal and creamed corn. It’s a perfect side dish for fall gatherings or any meal that could use a comforting, golden bite. Moist and flavorful, it pairs wonderfully with meats or soups.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 2 eggs
- 1 can creamed corn (15 oz)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, vegetable oil, and eggs until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the creamed corn.
- Pour the batter into a greased baking dish (9×9 or similar).
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes, then slice and serve warm.
Notes
- This dish can also be made ahead and stored in the fridge for up to 2 days. Simply reheat in the oven for 10 minutes at 350°F before serving.
- For extra flavor, you can stir in some shredded cheese or jalapeños before baking.
- You can substitute the vegetable oil with melted butter for a richer taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes