Cornbread Casserole
This cornbread casserole is pure comfort food and truly the best of both worlds. With the creaminess of corn pudding and the golden crust of classic cornbread, it's a dish that is soft inside and perfectly crisp on top.
Servings: 8
Calories: 335kcal
Equipment
- 9x9 Baking Dish
- Small Skillet
- Large Bowl
Ingredients
- ½ cup onion finely chopped, $0.30
- 3 Tbsp butter melted and divided, $0.36
- 2 large eggs $0.45
- 1 cup Greek yogurt 240g, $0.26
- 15 oz. can whole kernel corn 1 can, drained, $0.76
- 15 oz. can cream-style corn 1 can, $0.76
- 1 cup cheddar cheese shredded, (113g) $0.98
- 8.5 oz. box Jiffy cornbread mix 1 box, $0.67
- ½ tsp garlic powder $0.06
- ½ tsp smoked paprika $0.08
- ½ tsp salt $0.04
- ¼ tsp black pepper freshly cracked, $0.04
Instructions
- Gather and prep all ingredients, grease a 9x9 baking dish and preheat the oven to 350°F (175°C).
- In a small skillet, sauté the chopped onion in ½ tbsp butter until soft and translucent, about 3-4 minutes. Let cool slightly.
- In a large bowl whisk together eggs, Greek yogurt, and remaining melted butter.
- Stir in whole corn, cream-style corn, sautéed onion, and cheese.
- Add the cornbread mix, garlic powder, smoked paprika, salt, and pepper. Stir until just combined making sure to not overmix.
- Pour mixture into the prepared dish and bake for 40-45 minutes until the top is golden and the center has set. For a firmer casserole, bake for an extra 5 minutes
- Allow the casserole to cool for 5-10 minutes before serving. Enjoy!
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Nutrition
Serving: 1serving | Calories: 335kcal | Carbohydrates: 40g | Protein: 12g | Fat: 15g | Sodium: 768mg | Fiber: 3g