Quick Cornbread Casserole

A Great Last-Minute Thanksgiving Side Dish

Looking for a great, last-minute Thanksgiving dish? A former high school classmate of mine, Jennifer, shared this super easy cornbread casserole recipe a few years ago and I’ve been making it ever since.   It is simple, fast, and delicious.  Warning: I’ve been known to eat an entire pan of this stuff. It’s that good.

Quick Cornbread Casserole

Ingredients:

1 box cornbread mix
1 can cream corn
1 can sweet corn, drained
2 eggs
1 stick butter, melted
8 oz. sour cream
sugar to taste

Directions:

Preheat oven to 350.  Grease a 9×13 baking dish. Drain sweet corn and melt butter.

Mix all ingredients together in large mixing bowl.

Pour the mixture into the baking dish.  Sprinkle sugar over the top according to your taste.

Bake for 30-45 minutes and test with a toothpick to ensure the middle isn’t mushy.

Allow to cool.  Cut into wedges and serve.

Serves 8-10.

Abbey

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Quick Cornbread Casserole

Ingredients:

1 box cornbread mix
1 can cream corn
1 can sweet corn, drained
2 eggs
1 stick butter, melted
8 oz. sour cream
sugar to taste

Directions:

Preheat oven to 350. Grease a 9x13 baking dish. Drain sweet corn and melt butter.

Mix all ingredients together in large mixing bowl.

Pour the mixture into the baking dish. Sprinkle sugar over the top according to your taste.

Bake for 30-45 minutes and test with a toothpick to ensure the middle isn't mushy.

Allow to cool. Cut into wedges and serve.

Serves 8-10.

Abbey

Abbey

Serving up craft ideas, event ideas, and general dry wit, Abbey enjoys travel, cooking, and spending time with family, friends, and her cocker spaniel. She also has a collection of license plates reflecting the several states where she has resided. If you have a question about, well, anything, Abbey can usually find the answer. She loves planning trips, volunteer work, crafting, cooking, and learning new things to share with the Live Pretty audience.

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