Loaded Cornbread Casserole (Print Version)
A gooey, cheesy cornbread filled with bacon, green chilies, and corn, baked to golden perfection for ultimate comfort food satisfaction.
# Ingredients:
01 -
1 package (8.5 oz) cornbread mix
02 -
1 cup sour cream
03 -
1 can (15 oz) cream-style corn
04 -
1 can (4 oz) green chilies, drained
05 -
1 cup shredded cheddar cheese
06 -
1/2 cup chopped cooked bacon
07 -
1/2 cup diced green onions
08 -
2 eggs
09 -
1/4 cup melted butter
10 -
Salt and pepper, to taste
# Steps:
01 -
Set your oven to 190°C to ensure it's properly heated when the casserole goes in.
02 -
In a large mixing bowl, combine cornbread mix, sour cream, cream-style corn, green chilies, half of the cheddar cheese, bacon, green onions, eggs, and melted butter. Season with salt and pepper to taste.
03 -
Grease a skillet or 23×23 cm square baking dish and pour in the cornbread mixture. Smooth the surface with a spatula for even baking.
04 -
Sprinkle the remaining shredded cheddar cheese evenly over the top to create a golden crust.
05 -
Bake for 25–30 minutes, until the casserole is set in the center and the top is golden brown. A toothpick inserted into the center should come out clean or with just a few crumbs.
06 -
Allow the casserole to cool for a few minutes before slicing to help it set properly.
# Notes:
01 -
For extra heat, substitute the green chilies with diced jalapeños or use pepper jack cheese instead of cheddar.