- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Servings: 9 to 12
- Course: Side Dish
This easy to make Cornbread Casserole recipe is the perfect side dish to any of your holiday meals this year! Bring it your family’s house with ease in a Reynolds® Bakeware 13x9 Pan with Hot Pad and Carrier. Watch our video to see how easy it is.
Reynolds Kitchens tip
Bring this delicious Corn Bread Casserole to your next family’s holiday get together with ease in a Reynolds® Bakeware 13x9 Pan with Hot Pad and Carrier.
- 1 1/2 cups all purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 3 tablespoon sugar
- 1 cup sour cream
- 1/2 cup melted butter
- 1/4 cup whole milk
- 1 egg
- 15 ounce can strained corn
- 15 ounce can creamed corn
- Optional Garnish: sliced green onions
- 1 Reynolds® Bakeware 13x9 Pan with Hot Pad and Carrier
PREHEAT the oven to 350°.
MIX together the flour, cornmeal, baking powder and sugar until combined and set aside.
WHISK together the sour cream, melted butter, milk and egg and pour into the dry ingredient bowl.
MIX in the strained and creamed corn until combined.
POUR the batter into a Reynolds® Bakeware 13x9 Pan with Hot Pad and Carrier and bake at 350° for 30 minutes or until the center is firm.
GARNISH with sliced green onions
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