Hi, my name is Kristin and I blog over at Dizzy Busy and Hungry. I am a wife and mom and I work full-time as a project manager, so my blog is all about easy, healthy, and family-friendly food, and how to fit it all in to today’s busy schedules. I am excited to be here at Our Three Peas to share this fun and delicious recipe with you. Many thanks to Michelle for having me!
Quick and easy, this deliciously moist and sweet casserole is perfect for a side dish at home or as a potluck contribution!
When I make this Cornbread Casserole, the kids actually say ‘Yay!”. That hardly ever happens. I mean, there are plenty of times that they are happy about something I am making, but this reaction is more than happiness, it is exuberance. They LOVE this dish!
Bonus: Cornbread Casserole is super-easy to make! It is a great side dish to serve at your next cookout. Take it to a summer potluck and it will be a guaranteed hit. Or heck, it would even be good for a fall, winter, or spring potluck. Deliciousness knows no seasonal boundaries.
I would eat this every day of the week but I think that would start to be a problem for my blog. I wouldn’t have many readers if I just continuously posted this one recipe, haha!
Recipe adapted from The Coconut Head’s Survival Guide.
Makes about 12 servings
3/4 cup cornmeal
1/4 cup flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 stick butter, melted
1 (15 ounce) can corn, drained
1 (15 ounce) can creamed corn
1 cup sour cream
Preheat oven to 350 degrees F (175 degrees C).
Mix together the cornmeal, flour, sugar, baking powder, and salt.
Add in the eggs, butter, corn, cream corn, and sour cream.
Pour mixture into a 9×13 casserole dish lightly sprayed with non-stick cooking spray.
Bake for 45-50 minutes.
Thanks for reading. I hope you will stop by my blog, Dizzy Busy and Hungry, and check out some of the other family-friendly recipes I have, or follow me on social media!