Kicked-Up Cornbread Casserole

Kicked-Up Cornbread Casserole

My Aunt suggested I give this recipe a try & I’m glad I did. I’m not sure where it originated from, but it’s been passed on from friend-to-friend for a while & now I am passing it on to you :) I made a few slight changes, but the recipe is essentially the same. I love how it is not your everyday kind of cornbread. The sweetness of the cornbread really pairs nicely with the savory flavors of the onions and chilies. The sour cream is a nice touch too. And who doesn’t love cheddar cheese?? Yum.

XOXO….little j Y

Kicked-Up Cornbread Casserole

*Makes 12 servings

4 Tbsp butter

1 onion, diced

1 (7 oz) can diced green chilies, drained

1 (14 oz) can creamed corn

1 (14 oz) can kernel corn, drained

1 (15 oz) box cornbread mix (I used a Honey Cornbread)

2 eggs

1 Tbsp milk or whipping cream

1 cup sour cream

3 cups grated extra sharp cheddar cheese

Preheat oven to 425 degrees F.

Melt butter in a medium-sized pan over medium-high heat. Add onions and green chiles. Cook for about 10 minutes, or until onions are lightly browned.

In a large bowl, combine creamed corn, kernel corn, eggs, milk and packaged cornbread mix. Pour mixture into pre-greased 9 x 13 inch pan. Layer the onion & chilies on top of the cornbread mixture. Spread sour cream over the onions. Top with grated cheese.

Bake for 35 minutes. Let cool 10-15 minutes before serving.