Honey Garlic Cornbread Casserole

Honey Garlic Cornbread Casserole made with honey cornbread bed, cream corn, onions, garlic, and an ample amount of butter and cheese.

Dietary Swaps:

• Gluten-Free: Use a gluten-free honey cornbread mix and check that your canned corn and other ingredients are gluten-free. I used the Krusteaz Gluten Free Honey Cornbread mix for this recipe.

Tips & Notes:

• Grate your own cheese: Freshly grated cheese melts much better than most pre-shredded varieties.
• Let the sautéed vegetables cool: You don't want to add piping-hot onions and garlic directly to the beaten eggs.
• Let the butter cool, too: Slightly cooled melted butter makes it easier to mix everything together without cooking the eggs.
• Don't overbake: The casserole should be set and no longer jiggle in the center. Overbaking can make the cornbread dry.
• Give it time to rest: Let the casserole sit for at least 10 minutes before serving. This gives it time to finish setting.
• Cheese topping: If you're adding extra cheese to the top, sprinkle it on about halfway through baking so it melts without getting overly browned.
• Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the casserole in the oven.

Recipe

Honey Garlic Cornbread Casserole

Honey Garlic Cornbread Casserole made with honey cornbread bed, cream corn, onions, garlic, and an ample amount of butter and cheese.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Side Dish

Servings 12

Calories 320 kcal

Ingredients

  

1x2x3x

• 1 stick butter divided
• ½ yellow or white onion diced
• 1 tablespoon minced garlic
• 1 can whole kernel corn drained
• 1 can cream-style corn
• 1 cup sour cream
• 2 eggs beaten
• 1 box honey cornbread mix
• 4 ounces freshly grated cheddar cheese plus 2-4 ounces more for topping if desired

Instructions

 

• Preheat the oven to 375°F.
• Melt 2 tablespoons of the butter in a large frying pan over medium heat.
• Add the diced onion and minced garlic. Sauté for 4-6 minutes, stirring often, until the onion is softened and translucent.
• Remove from the heat and set aside to cool.
• Melt the remaining butter and allow it to cool slightly.
• While the butter cools, freshly grate the cheddar cheese and beat the eggs.
• In a large mixing bowl, combine the melted butter, cooled sautéed onion and garlic, whole kernel corn, cream-style corn, sour cream, and beaten eggs.
• Fold in the shredded cheddar cheese and honey cornbread mix until just combined.
• Lightly butter a 9x13-inch casserole dish and pour in the cornbread mixture. Gently shake the dish to spread the mixture into an even layer.
• Bake for 40-50 minutes, or until the center is set and no longer jiggles.
• If adding extra cheese to the top, sprinkle it evenly over the casserole halfway through baking.
• Remove from the oven and let the casserole rest on the counter for at least 10 minutes before serving.

Notes

• Find ingredients notes, dietary swaps, recipe variations, and more tips in the notes above. 
• Nutrition information is an estimate only. 

Nutrition

Calories: 320kcalCarbohydrates: 32gProtein: 7gFat: 19gSodium: 530mgFiber: 2gSugar: 10g

Keyword cornbread casserole

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