Best Cornbread Egg Casserole Recipes

AWESOME AND EASY CREAMY CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
• In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
• Bake for 45 minutes in the preheated oven, or until the top is golden brown.

JIFFY CORNBREAD CASSEROLE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9x9-inch baking dish with oil or butter.
• In a medium bowl, stir together the butter, eggs, kernel and creamed corn, and sour cream. Mix in the corn muffin mix until well-combined.
• Pour the mixture into the greased dish.
• Bake for 45 minutes or until the top is golden brown. Enjoy!

SWEET CREAMED CORN CASSEROLE RECIPE

Steps:

• Preheat your oven to 350 degrees F.
• In a 8x8 or 9x9 inch glass pan, add 1/2 cup butter. Put it in the microwave and melt it right in the pan. (If you only have a metal pan, melt it in a bowl and then transfer to the pan.*) Use a spatula or pastry brush to spread the butter up the sides of the pan, so that it doesn't stick while baking.
• Open the can of whole corn kernels and drain. I usually just press the lid down on the corn holding it upside down over the sink. Add the drained corn to the butter in the pan.
• Open the can of creamed corn and dump the whole thing into the pan.
• Add 1 cup sour cream.
• Add 3 tablespoons sugar and 1/2 teaspoon kosher salt (add 1/4 teaspoon if using table salt).
• Add an 8 ounce box of Jiffy cornbread mix.
• Use a spatula to stir it all together until well combined. Scrape down the edges.
• Bake at 350 for about 35-40 minutes. The edges should be turning golden brown and pulling away from the sides. When you shake the pan, the center should not be jiggling more than the edges. You can also use the toothpick test, when a toothpick inserted in the center comes out with no wet batter, it's done.
• Let cool on a wire rack for a couple minutes before serving warm!

CORN CASSEROLE

Steps:

• In a large skillet, saute onion and peppers in butter until tender. Stir in flour. Remove from the heat; add remaining ingredients except for 1/2 cup cheese. , Pour into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes. Top with remaining cheese; let stand 5 minutes.

CREAMY CORNBREAD CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
• In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.
• Bake in preheated oven for 30 minutes, until golden brown.

LAYERED CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350°F. Lightly brush a 3-quart or 9-by-13-inch baking dish with oil. Sprinkle with cornmeal to coat, tapping out excess. Bake until cornmeal has darkened in color slightly and gives off a toasty aroma, 3 to 4 minutes. Remove from oven and let cool slightly.
• In a large bowl, whisk together oil, milk, corn, eggs, baking soda, and salt. Stir in cornmeal to combine. Pour half of batter into bottom of dish. Sprinkle with cheese, chicken, cilantro, and jalapeños. Top with remaining batter (it will be just enough to cover). Bake until golden and a tester inserted in center comes out clean, 55 to 60 minutes. Let cool at least 15 minutes, then serve with salsa and more cilantro.

CORNBREAD CASSEROLE

Steps:

• In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until the top and edges are golden brown.

CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.