This cornbread tastes like the corn cakes from a famous Mexican restaurant chain. Use an ice cream scoop to serve.

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
12
Yield:
1 - 9x13 inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.

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  • In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.

  • Bake in preheated oven for 30 minutes, until golden brown.

Nutrition Facts

255 calories; protein 9.4g 19% DV; carbohydrates 26.4g 9% DV; fat 13.4g 21% DV; cholesterol 59.8mg 20% DV; sodium 642.3mg 26% DV. Full Nutrition
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Reviews (194)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2009
Easiest recipe out there. Great for the holidays. I reviewed this in 06 but am making some updates as of 12/09. There is another cornbread casserole recipe (by Sarah Piepert) which is great if you want a more tradiitonal cornbread.....almost identical but has butter, no cheese, less sour cream, and a better estimated cooking time. As a rule of thumb for both recipes I always omit the eggs (I like my cornbread more bread-y and less like a souffle) and then cook for up to an hour or hour and 15 minutes. A 30 minute cooking time is not enough. Regarding the cheese, if you're going for a Mexican inspired meal add it in. I usually use 1/2 the suggested (4 oz) shredded mild cheddar. Plan to serve Cornbread Casseroles using a spoon. It really wasn't meant to be cut into pieces like the picture. I love bringing this meals to holiday gatherings because it's so easy and always a hit. With preschool kids to dress and get ready, the last thing I need on a busy holiday is to prepare a complicated dish. Enjoy. Read More
(116)

Most helpful critical review

Rating: 3 stars
04/15/2003
This recipe was ok not the best. I added onions and cumino to spice things up and I think if I hadn't then it would have been really bad. My husband hated the texture so I doubt this is very kid friendly. Sorry to be a downer but I was hoping for more. Read More
(19)
241 Ratings
  • 5 star values: 158
  • 4 star values: 53
  • 3 star values: 25
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
12/24/2009
Easiest recipe out there. Great for the holidays. I reviewed this in 06 but am making some updates as of 12/09. There is another cornbread casserole recipe (by Sarah Piepert) which is great if you want a more tradiitonal cornbread.....almost identical but has butter, no cheese, less sour cream, and a better estimated cooking time. As a rule of thumb for both recipes I always omit the eggs (I like my cornbread more bread-y and less like a souffle) and then cook for up to an hour or hour and 15 minutes. A 30 minute cooking time is not enough. Regarding the cheese, if you're going for a Mexican inspired meal add it in. I usually use 1/2 the suggested (4 oz) shredded mild cheddar. Plan to serve Cornbread Casseroles using a spoon. It really wasn't meant to be cut into pieces like the picture. I love bringing this meals to holiday gatherings because it's so easy and always a hit. With preschool kids to dress and get ready, the last thing I need on a busy holiday is to prepare a complicated dish. Enjoy. Read More
(116)
Rating: 5 stars
12/30/2006
This is delicious! I don't usually cook things based on canned or packaged ingredients but was rushed for time and this looked quick and easy. I made the recipe exactly as listed except I added only 4 oz. of shredded cheddar cheese to the top instead of 8 oz.-- and I used reduced fat cheese. YUM! The texture is perfect not mushy at all. The flavor is just right and the aroma while baking is incredible. My husband and I both really enjoyed it and I'm sure I'll be making it again. Read More
(67)
Rating: 5 stars
11/06/2011
This is absolutely one of my favorite corn bread recipes. Only thing I do different is I do NOT save the liquid from the corn and I add one 4 ounce can of mild green chilies. Very moist, very VERY good. I have a hard time keeping this one around, it always disappears. NOTE: To make this even better, heat some butter in a cast iron skillet while you preheat your oven, then pour the batter into the skillet and cook that way. Omnom. Read More
(53)
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Rating: 4 stars
04/14/2003
Yummy & super easy! My boyfriend and his brother ate it up fast! I served it with Alyce Voorhees "Mexican Lasagna" and the cornbread complimented the spiciness of the lasagna. Bravo Read More
(47)
Rating: 5 stars
10/19/2009
This was teriffic! I read the recipe but did not have the boxed cornbread mix. So I mixed 1 cup flour, 1 cup yellow cornmeal, 1/4 cup sugar, and 4 teaspoons baking power. The rest of the recipe I followed as is. It came out perfectly! It is very moist. Hubby LOVED it. Will probably make this at Thanksgiving. Read More
(42)
Rating: 5 stars
02/01/2006
found this recipe a few months ago & it is a BIG hit with hubby-who would like it once a week-so I gave him the recipe to make whenever. Have added some finely chopped jalapeno or 1 can drained green chilies..also a dash of cumin.I never liked plain ordinary cornbread but this one is soooo good & moist & just plain delicious. Thanks. Read More
(27)
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Rating: 3 stars
04/14/2003
This recipe was ok not the best. I added onions and cumino to spice things up and I think if I hadn't then it would have been really bad. My husband hated the texture so I doubt this is very kid friendly. Sorry to be a downer but I was hoping for more. Read More
(19)
Rating: 5 stars
04/14/2003
Very easy and good. Not your usual side dish and makes a nice change. Read More
(15)
Rating: 4 stars
10/14/2008
really easy and delicious...I used fresh jalapenos and chopped black olives mixed in some chipotle cheddar and then used more for the top awesome! Read More
(10)
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