Rich and Cheesy Cornbread Casserole
This is not a typical dry cornbread, but a rich, moist, and savory casserole-style dish. Creamed corn provides a spoon-bread texture, while two kinds of cheese add a delicious savory flavor. It's an excellent side dish for stews, chilis, or roasted meats.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 547 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1 cupunsalted butter, softened to room temperature
- 1 cupgranulated sugar
- 4 pcslarge egg
- 2 cupcanned creamed corn
- 0.5 cupmonterey jack cheese, shredded
- 0.5 cupcheddar cheese, shredded
- 1 cupall-purpose flour
- 1 cupyellow cornmeal
- 4 tspbaking powder
- 0.25 tspsalt
Equipment
9x13 inch baking pan · large bowl · spatula · electric mixer · medium bowl · whisk · oven
The method
Step by step
- 1
Preheat your oven to 175°C (350°F) and grease a 9x13 inch (23x33 cm) baking pan.
About 2 min
Cook’s note: Using a glass or ceramic pan will give you nice, evenly browned edges.
- 2
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy.
About 3 min
- 3
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
About 2 min
Cook’s note: Scrape down the sides of the bowl with a spatula to make sure everything is mixed evenly.
- 4
Reduce the mixer speed to low and gradually mix in the creamed corn until just combined.
About 1 min
- 5
Add the shredded Monterey Jack and cheddar cheeses and mix on low speed until just distributed throughout the batter.
About 1 min
- 6
In a separate medium bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, and salt.
About 2 min
Cook’s note: Whisking the dry ingredients first prevents clumps of baking powder or salt in the final product.
- 7
Add the dry ingredient mixture to the wet ingredients and stir with a spatula until just combined. Be careful not to overmix.
About 2 min
Cook’s note: A few small streaks of flour are okay; overmixing can make the cornbread tough.
- 8
Pour the batter into the prepared baking pan and use the spatula to spread it into an even layer.
About 2 min
- 9
Bake for 40 to 45 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
About 45 min
- 10
Remove the pan from the oven and let the cornbread rest for at least 10 minutes before cutting and serving.
About 10 min
Cook’s note: Letting it rest helps it set, making it easier to cut into clean squares.
Per serving
Nutrition
- Calories
- 547.2kcal
- Protein
- 10.8g
- Carbs
- 59.8g
- Fat
- 31.2g
- Fibre
- 2.2g
- Sugar
- 27.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat individual slices in the microwave for 30-60 seconds or in a toaster oven until warm.
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