Description
Cowboy Cornbread Casserole is the perfect one-dish dinner—rich, cheesy, and packed with zesty tomatoes, chiles, and sweet corn. A warm and comforting classic that’s always a hit at potlucks and family dinners!
Ingredients
Scale
2 (8.5 oz) boxes cornbread mix
1 cup melted butter
1 cup sour cream
4 large eggs
15 oz can sweet corn, drained
2 (10 oz) cans Rotel tomatoes with green chiles (with juices)
2 cups shredded cheddar cheese
1 cup chopped scallions
1 tbsp chili powder
1 tsp ground cumin
½ tsp salt
Instructions
- Preheat and Prepare the Pan
Preheat your oven to 350 °F. Grease a 9 × 13‑inch baking dish using butter or non-stick spray. - Combine Base Ingredients
In a large bowl, whisk together the cornbread mix, melted butter, sour cream, and eggs until smooth and well combined. - Fold in the Good Stuff
Add the drained sweet corn, Rotel tomatoes (with their juices), shredded cheddar, chopped scallions, chili powder, cumin, and salt. Stir gently until all components are evenly distributed. - Bake to Perfection
Pour the batter into the greased baking dish and spread it out evenly. Bake for 35–45 minutes, or until the top is golden brown and a toothpick inserted in the center emerges clean. - Serve
Allow the casserole to cool slightly before slicing and serving it warm.
Notes
Avoid overmixing to keep texture tender. For extra flavor, top with more cheese or scallions before finishing the bake. Add jalapeño for heat!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 large piece
- Calories: 482
- Sugar: 10g
- Carbohydrates: 37g
- Protein: 11g