Description
This Cornbread Casserole is a comforting and savory dish perfect for family dinners or potlucks. Combining the sweetness of whole kernel and cream-style corn, creamy Greek yogurt, sharp cheddar cheese, and a hint of smoky paprika, it bakes into a golden, fluffy casserole with a rich and satisfying texture.
Ingredients
Vegetables & Dairy
- ½ cup onion, finely chopped
- 3 Tbsp butter, melted and divided
- 1 cup Greek yogurt (240g)
- 1 cup cheddar cheese, shredded (113g)
Eggs
- 2 large eggs
Canned Goods
- 15 oz. can whole kernel corn, drained
- 15 oz. can cream-style corn
Dry Ingredients & Spices
- 8.5 oz. box Jiffy cornbread mix
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
Instructions
- Prepare Ingredients and Oven: Gather all ingredients. Grease a 9×9 inch baking dish thoroughly to prevent sticking. Preheat the oven to 350°F (175°C) to ensure it is ready for baking.
- Sauté Onions: Heat a small skillet over medium heat and melt ½ tablespoon of butter. Add the finely chopped onion and sauté for about 3-4 minutes until the onions become soft and translucent. Remove from heat and let cool slightly to avoid cooking eggs prematurely in the mixture.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the two large eggs, Greek yogurt, and the remaining melted butter until the mixture is smooth and well combined. This forms the creamy base for the casserole.
- Add Corn and Cheese: Stir in the drained whole kernel corn, cream-style corn, sautéed onions, and shredded cheddar cheese into the egg and yogurt mixture. Combine gently to distribute evenly.
- Incorporate Dry Ingredients and Spices: Add the Jiffy cornbread mix along with garlic powder, smoked paprika, salt, and freshly cracked black pepper. Stir the mixture gently just until all ingredients are combined, taking care not to overmix as this can affect the texture.
- Transfer and Bake: Pour the prepared cornbread mixture evenly into the greased 9×9 inch baking dish. Place it in the preheated oven and bake for 40-45 minutes until the top is golden brown and the center is set. For a firmer texture, extend baking time by an additional 5 minutes.
- Cool and Serve: Remove the casserole from the oven and allow it to cool for 5-10 minutes. This resting period helps it set further, making it easier to cut and serve. Enjoy your warm, savory Cornbread Casserole!
Notes
- For best results, do not overmix the batter to avoid a dense casserole.
- You can add chopped jalapeños or green chilies for a spicy kick.
- This casserole can be prepared a day ahead and baked fresh before serving.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- To make it gluten-free, substitute the Jiffy cornbread mix with a certified gluten-free cornbread mix.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
