This Cozy Cornbread Casserole is seriously comfort food at it’s finest. It nourishes the soul on a cold winter’s day and completes any bowl of chili, beef stew or curry. You’re house is going to smell so good when you make this!
Whenever I tell my family that I’m making a batch of chili I’m usually asked if a batch of cornbread casserole is to go with it. The answer is always yes! Krusteaz Honey Cornbread is the brand that I use and it never disappoints!
Ingredients + Tools:
- 1 15 oz. box of cornbread mix + required ingredients*
- 1 15 oz. canned corn, drained
- 1 cup sour cream
- 1 cup mozzarella cheese
- Nonstick cooking spray
- Large mixing bowl
- Silicone spatula
- Baking Dish*
Directions:
- Preheat oven to 375°
- While oven is preheating, add the dry mix and required ingredients in mixing bowl. Then add canned corn, sour cream and mozzarella cheese. Mix well.
- Spray baking dish with a little nonstick spray. Pour cornbread casserole mix into baking dish.
- Once oven is at 375° bake casserole till you can insert toothpick and it comes out clean. The casserole should still have some jiggle and be moist. About 30-35 minutes. Every oven is different so please check your casserole to make sure it doesn’t burn and adjust the time as needed!
- Once fully baked remove from oven and allow to cool for 10 minutes.
- Dig in and enjoy!
Notes:
- What I mean by required ingredients; ingredients that are necessary to make your box of cornbread. Things like milk, butter, and eggs.
- I use my Le Creuset 19-21 or a 9×9 baking dish.
- Serve this with my Vegan Bean & Lentil Chili for the ultimate winter meal!
