Cornbread Casserole

          

This cornbread tastes like the corn cakes from a famous Mexican restaurant chain. Use an ice cream scoop to serve.

Original recipe makes 1 – 9×13 inch pan

Ingredients

1 (15 ounce) can whole kernel corn, drained and 1/2 liquid reserved
1 (14.75 ounce) can cream-style corn
2 eggs
1 (8 ounce) package dry corn bread mix
1 cup sour cream
8 ounces Cheddar cheese, shredded

  • PREP

    10 mins

  • COOK

    30 mins

  • READY IN

    40 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 inch baking pan.
  2. In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.
  3. Bake in preheated oven for 30 minutes, until golden brown.

Nutrition

Calories: 254 kcal
Carbohydrates: 26.4 g
Cholesterol: 64 mg
Fat: 13.4 g
Fiber: 1.2 g
Protein: 9.4 g
Sodium: 642 mg

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