This Easy Creamy Cornbread Casserole is pure comfort and an excellent side dish for the holidays or all year round!
Last year during school, Trevor had a freak accident and ended up chipping his top two permanent teeth. It was awful.… did I already tell this story? I might have. Ha.
Your teeth are just like any bone in your body – once it breaks, even after it heals, it’s never quite the same. You lose the integrity of the original structure. The bonding can wear out, just like a filing, there can be sensitivity that wasn’t there before, and you have to be careful what and how you eat.
That last part, though. Sigh. You don’t realize how much you use those top teeth to bite off food, until you’re not supposed to anymore!
The dentist said no more baby back ribs, no more sourdough bread, and no more corn on the cob.
2 large eggs
1 cup sour cream
1/2 cup unsalted butter, melted
1 tablespoon granulated sugar
8.5 ounce package cornbread mix
15 ounce can whole corn kernels, drained
15 ounce can creamed corn
Preheat oven to 350 degrees F. Coat a 9×9-inch baking dish with nonstick cooking spray.
In a large bowl, whisk together the eggs, sour cream, butter, and sugar until combined and smooth. Add in the cornbread mix, whole corn kernels, and creamed corn, stirring until combined. Pour into prepared baking dish.
Bake for 55-60 minutes until top is golden.