Loaded Cornbread Casserole
—·American
Ingredients
- ½ white onion (diced)
- 1 teaspoon minced garlic
- 4 ounces cream cheese (½ brick)
- 16 ounces corn (fresh, frozen, or canned (thawed if frozen; drained if canned), divided)
- 1 cup diced ham
- 17 ounces Jiffy corn muffin mix (2 8.5-ounce boxes)
- 2 large eggs (beaten)
- ⅔ cup milk
- ¼ cup sour cream
- ½ teaspoon ground paprika
- 1 teaspoon freshly ground black pepper
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives (for garnish)
Instructions
8 steps
- 1
Preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick spray. Set aside.
- 2
Stir
- 3
Add the onion and garlic to a saucepan set over medium heat and cook to soften, about 2 minutes. Add the cream cheese and stir until melted. Then, stir in 8 ounces of the corn. Remove from heat.
2 min - 4
Mix
- 5
In a large bowl, mix the cooked ingredients, the remaining corn, the ham, corn muffin mix, eggs, milk, sour cream, paprika, pepper, and cheese together. Spread evenly into a 9x13 casserole dish.
- 6
Bake
- 7
Place into the center rack of the oven and bake for 45-50 minutes, or until edges are golden brown.
50 min - 8
Garnish with chives and enjoy!
Progress
0 / 8 steps
Nutrition
Per serving (based on 12 servings)
Calories
288cal
Protein
9.0g
Carbs
36.0g
Fat
13.0g
Fiber
4.0g
Sugar
11.0g
Sodium
609mg
Saturated Fat
5.0g
