Cornbread Casserole
My cornbread casserole recipe is a little sweet and spicy. It includes chipotle chiles in adobo sauce plus a honey butter glaze.
Servings 9
Calories 318kcal
Ingredients
- 1 1/4 cups yellow cornmeal
- 3/4 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 15 oz canned corn drained
- 6 tbsp melted butter divided
- 1 cup sour cream
- 2 large eggs
- 2 chipotle chiles in adobo sauce finely chopped
- 2 tbsp honey
Instructions
- Preheat oven to 350 degrees F. Spray an eight or nine inch square baking dish with cooking spray.
- In a large bowl, whisk together the yellow cornmeal, flour, sugar, baking powder, baking soda and salt until very well combined.
- Melt four tablespoons of the butter in a glass measuring cup or microwave safe bowl.
- In a separate medium bowl, whisk together the sour cream, eggs, drained corn and chopped chipotle chiles. Slowly pour the melted butter into the mixture, whisking until smooth.
- Add the wet ingredients to the dry ingredients. Gently stir together until well combined.
- Spread the batter evenly into the prepared pan.
- Bake for 30 - 35 minutes, or until the casserole is firm to the touch and lightly golden brown.
- Melt the remaining two tablespoons of butter in the microwave. Stir it together with the honey until smooth. Use a silicone pastry brush to coat the top of the warm casserole. Slice and serve.
Video
Nutrition
Calories: 318kcal | Carbohydrates: 39g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 552mg | Potassium: 189mg | Fiber: 3g | Sugar: 8g | Vitamin A: 453IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg