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Photographers Guide to the Great Smoky Mountains

Cornbread Casserole Ⓥ

Ingredients:

  • ½ cup unsalted butter melted (1 stick)
  • 1 8 oz container Sour cream room temperature
  • 8 ounces of sharp cheddar cheese
  • 2 large eggs room temperature
  • 2 tablespoons brown sugar
  • 1 15 oz can creamed corn
  • 1 15 oz can sweet corn drained
  • 1 8.5 oz box Jiffy corn muffin mix (you can make the equivalent by combining ½ cup plus a ½ Tbsp unbleached white flour, ½ cup yellow cornmeal, 2 Tbsp white sugar, 1 Tbsp baking powder, ½ tsp table salt, and 2 Tbsp vegetable oil and mix until smooth with no lumps)
  • ½ teaspoon salt more or less to taste

Preparation:

  1. Preheat oven to 350 degrees F and grease a glass 9x13 inch baking pan with cooking spray. Set aside.
  2. In a large bowl, whisk together butter, sour cream, and eggs until well combined.
  3. Stir in sugar, cream style corn, sweet corn, corn muffin mix, salt, and cheddar cheese
  4. Pour mixture into the prepared pan.
  5. Bake in preheated oven for 30-35 mins or until the mixture has set. It may still be slightly "jiggly".
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Cornbread Casserole
Nutrition Facts
Servings: 6
 
Amount per serving:
Calories: 523
Total Fat: 30 g
  Saturated Fat: 21 g
  Monounsaturated Fat: 9 g
  Polyunsaturated Fat: 1 g
  Trans Fat: 0 g
Cholesterol: 72 mg
Sodium: 588 mg
Potassium: 443 mg
Total Carbohydrate: 54 g
  Dietary Fiber: 4 g
  Sugars: 20 g
Protein: 9 g
Vitamin A: 35%
Vitamin C: 44%
Calcium: 13%
Iron: 10%
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