PD's Addicting Cornbread Casserole

Name: PD's Addicting Cornbread Casserole
Total time: 45 min
Yield: 8
Ingredients: 1 box (8.5 oz) corn muffin mix; 1 can (15 oz) whole kernel corn, drained; 1 can (15 oz) creamed corn; 1 cup sour cream; 1/2 cup (1 stick) butter, melted, plus a pat for the skillet; 2 eggs; 1 1/2 cups shredded sharp cheddar, divided; 1/4 tsp salt; Optional: 1 diced jalapeño or 2 sliced green onions

Sweet-savory cornbread casserole baked in cast iron — creamed corn, sour cream and cheddar. Five minutes to mix, and it disappears at every party.

45 min Easy Serves 8

Watch the video

PD is the wife, and this is her recipe — the one people text us about after parties. Everything gets stirred in one bowl, dumped into a hot cast-iron skillet, and baked until the edges are crispy and the middle is custardy. Five minutes of work, tops.

Ingredients

1 box (8.5 oz) corn muffin mix
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) creamed corn
1 cup sour cream
1/2 cup (1 stick) butter, melted, plus a pat for the skillet
2 eggs
1 1/2 cups shredded sharp cheddar, divided
1/4 tsp salt
Optional: 1 diced jalapeño or 2 sliced green onions

Gear I used

Tested in my own kitchen. Links may be affiliate links.

10-Inch Cast Iron Skillet 4.5

Method

1
Preheat the oven to 375°F with a 10-inch cast-iron skillet inside. (A greased 9×9 baking dish works too.)
2
In a large bowl, stir together the corn muffin mix, both cans of corn, sour cream, melted butter, eggs, 1 cup of the cheddar and the salt. Add the jalapeño or green onions if using.
3
Carefully pull the hot skillet out, swirl in a pat of butter to coat, and pour in the batter.
4
Top with the remaining 1/2 cup of cheddar.
5
Bake 35–40 minutes until golden on top and a toothpick in the center comes out mostly clean.
6
Let it rest 10 minutes before serving. It's even better the next day.