One Thanksgiving after tasting my cousin’s corn casserole, I came home and finally modified my cornbread recipe to create my own version. I like my recipe because it gives me complete control over the ingredients since it is made from scratch. My kids like it because they can pick it up and eat it with their hands like bread. This works well with soups and chili recipes, but I also serve it as a side dish at more formal dinners like Thanksgiving because it is always popular with the kids.
Prep-Ahead Tip: You can make this cornbread casserole the day before. Let it cool, cover it, and refrigerate it. Then heat it up in the oven at 350 degrees for 8 – 10 minutes.
- 1 egg
- ¼ cup butter, melted
- ¾ cup creamed corn
- ¾ cup corn, drained
- 1 cup plain yogurt
- ¾ cup corn meal
- 1¼ cups all-purpose flour*
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup sugar or 3 Tablespoons agave nectar
- Preheat oven to 350 degrees. Grease pan.
- Combine all ingredients in a medium bowl, stir well.
- Pour into a 8 x 8 greased baking pan.
- Bake at 350 for 40 - 45 minutes.
* To make this gluten free use all-purpose gluten free flour.
More Thanksgiving Recipes
- Poultry Seasoning
- How to Cook Turkey in a Slow Cooker
- Wild Rice Stuffing
- Pumpkin Pie Spiced Sweet Potatoes
- Garlic Mashed Potatoes
- Gravy made from the turkey drippings
- Green Beans with Garlic
- Cranberry Orange Sauce