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Cornbread Casserole

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A Homemade Corn Casserole Recipe. This is a modification of cornbread using yogurt to create a moist crumb and includes canned corn and creamed corn.

One of my husband’s cousins makes a delicious cornbread casserole using packaged cornbread mix. My kids and I loved it and each year I vowed to come up with a similar cornbread casserole recipe from scratch.

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.

A Homemade Corn Casserole Recipe. This is a modification of cornbread using yogurt to create a moist crumb and includes canned corn and creamed corn.
When I make this recipe for a crowd at Thanksgiving, I double the ingredients and cook it in a 13 x 9 pan.

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.

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Cornbread Casserole

Course Casserole
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Author Alea

Ingredients

  • 1 egg
  • 1/4 cup butter melted
  • 3/4 cup creamed corn
  • 3/4 cup corn drained
  • 1 cup plain yogurt
  • 3/4 cup corn meal
  • 1 1/4 cups all-purpose flour*
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar or 3 Tablespoons agave nectar

Instructions

  • 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.

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  2. Amy Green says

    I love that you've given your readers two options – I know that it takes a lot of time to just give them one. I agree that you could substitute buttermilk or sour cream. I think the sour cream could be a one-to-one substitute, maybe with a little water. The buttermilk is so much thinner than the yogurt so maybe I'd use a little less.

    Feel free to disagree with me! They're just my 'off-the-top-of-my-head' thoughts.

    Thanks so much for linking to Slightly Indulgent Mondays! I love seeing your recipes.

    Amy @ Simply Sugar & Gluten-Free

    Reply

  3. Alea says

    TammyLee, I have never tried it without yogurt, but I believe you can substitute buttermilk or sour cream for yogurt. 8 0z. of yogurt is actually about 3/4 cup. So I would use 3/4 cup of sour cream or buttermilk. Buttermilk is a little more liquid than sour cream or yogurt , so if you try this option you might have to bake it a few minutes longer. Here is a link for how to create a buttermilk substitute: http://premeditatedleftovers.blogspot.com/2009/07/food-waste-friday.html

    Reply

  4. TammyLee says

    Aww, this brings back memories. My mom made the best corn casserole, in my opinion of course :).

    I have everything on hand to make this, except the yogurt. What would happen if I left it out?

    Reply

  5. halfdozendaily says

    Oh yummy!!! This sounds awesome! I have chili on my menu plan this week and this would be heavenly with it! Thanks!!

    Reply

  6. Angela Barton says

    I was just dreaming of making chili, and I'll definitely make this to go with it. I like your version since I prefer flour, etc. to using a mix.

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.