Easy Homemade Cornbread Casserole
This Easy Homemade Cornbread Casserole is also known as a baked creamed corn casserole. This dish uses cornmeal to produce a sweet souffle similar to scalloped corn. This is the best for Thanksgiving, the holidays, and Sunday dinners.
Servings 16 slices
- 1 tablespoon butter, melted Measured solid to grease the pan.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sweetener or sugar See notes.
- 2 eggs
- 1/2 cup buttermilk
- 1/4 cup butter, melted Measured solid.
- 1/2 cup plain, non-fat Greek yogurt or sour cream
- 16 oz frozen corn Thawed and drained.
Preheat oven to 350 degrees.
Grease a 9x13 inch baking pan with 1 tablespoon of melted butter.
Add the dry ingredients (cornmeal, flour, baking powder, sweetener, and salt) to a mixing bowl. Stir.
Add in the buttermilk, 1/4 cup melted butter, eggs, Greek yogurt, and corn.
Stir to combine the ingredients. Do not overmix.
Add the batter to the baking dish.
Bake for 35-45 minutes or until a toothpick returns clean.
Cool before slicing and serving.
I like to use frozen, whole kernel corn because it’s easy to grab and store. Thaw it first, and drain any excess water. You can also use drained, canned corn or fresh corn if you wish.
- You can use creamed corn if you wish. It does have added sugar, so keep that in mind if you want to use it in this recipe. You likely won’t need to add any sugar or sweetener as noted in the recipe.
- 1/2 cup of sugar or sweetener adds some sweetness, but not a ton. If you like sweet cornbread, consider using 3/4 to 1 cup of sugar or sweetener. A lot of other recipes include using Jiffy box mix (which also has added sugar). Since this is a homemade recipe, you should expect to sweeten to your taste and liking.
- You can omit sour cream or plain Greek yogurt, but it will alter the texture. It will be really dry.
You can substitute/make your own buttermilk if you wish by combining milk and vinegar (or lemon). Get instructions on How to Make a Buttermilk Substitute here.
Buttermilk is a soured product so it will be more acidic than milk. This will react with any rising agent such as baking powder used in the recipe and give a better rise to the product. You can substitute milk, but the cornbread won’t rise as much.
I recommend a 9×13 ceramic baking dish. For baking dishes, I often prefer ceramic to glass. A ceramic dish will regulate heat better. When I use glass, the dish is more prone to drying out.
- The type of pan you bake with will impact the cook time. Be sure to check in and test the center using a toothpick.
You can also bake the dish in cast iron.
This casserole is often served very light and fluffy. A cast iron will give you cornbread with crisp edges and a fluffly interior. If that’s what you’re going for, definitely use cast iron. Using a baking dish will make fluffy edges all around.
- Macros assume monkfruit sweetener. Feel free to use the macros calculator of your choice and include the brand of sweetener or sugar you personally use in the recipe.
Serving: 1slice | Calories: 114kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g