This is a super-simple cornbread casserole that takes about five minutes to mix up and 20-30 minutes to bake. The cornbread casserole is really neither a cornbread nor a casserole but something between. It's soft and has a slight chew to it. As my husband has pointed out, as you chew, the cornbread casserole seems sweeter and sweeter. The cornbread casserole also benefits from a little cheese incorporated into the batter. I like a shredded Mexican blend for extra creamy, melting goodness, but a sharp cheddar works well, too. The casserole is great alongside fish, chicken, pork--especially ham--or your Thanksgiving bird. Enjoy!
Simple 5-Minute Cornbread Casserole -- Serves 4+
14-16-ounce can of creamed corn
1/4 teaspoon of pepper
1 large egg
1/2 - 3/4 cup of shredded Mexican blend or cheddar cheese
8.5-ounce corn muffin mix (like Jiffy)
Spritz an 8-inch square or 9-inch round baking dish with non-stick cooking spray and preheat the oven to 400 degrees (375 if you're using a glass dish). In a large bowl mix together well the creamed corn, egg, and cheese. Stir in the muffin mix until just combined (don't overmix). Pour/scrape the mixture into your prepared pan and bake the cornbread casserole for 20-30 minutes until light brown, just firm to the touch, and may pull away from the sides of the dish a bit. If you are uncertain whether the casserole is done, stick a toothpick in the center. It should come out with no wet batter attached (crumbs are fine, as is melted cheese--yum!).
