Cornbread and Cheese Casserole Recipe

Name: Cornbread and Cheese Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 whole Onion; 1 Tablespoon Butter, Or As Needed; 1/2 cups Sour Cream; 1/2 cups Milk; 1/2 teaspoons Dill Weed; 1/4 teaspoons Salt; 2 cups Sharp Cheddar Cheese, Divided; 1 whole Egg; 1 package (8 1/2 Oz. Size) Cornbread Mix; 1 can (14 Oz. Size) Cream Corn; 4 drops Hot Pepper Sauce

Servings: persons

1 whole Onion
1 Tablespoon Butter, Or As Needed
1/2 cups Sour Cream
1/2 cups Milk
1/2 teaspoons Dill Weed
1/4 teaspoons Salt
2 cups Sharp Cheddar Cheese, Divided
1 whole Egg
1 package (8 1/2 Oz. Size) Cornbread Mix
1 can (14 Oz. Size) Cream Corn
4 drops Hot Pepper Sauce

1
Preheat oven to 350 degrees F.
2
Saute onions in butter.
3
In a bowl, combine sour cream milk, dill and salt until blend.
4
Stir in half of the cheese.
5
Stir into the onion mixture.
6
Remove from heat and set aside.
7
Combine egg, cornbread mix, corn, and hot pepper sauce.
8
Pour into greased 13x9x2 dish.
9
Spoon onion mixture over top.
10
Sprinkle remaining cheese over everything.
11
Bake uncovered at 350 degrees F for 44 minutes.
12
Let stand for 10 minutes before cutting.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole Onion, 1 Tablespoon Butter, Or As Needed, 1/2 cups Sour Cream, 1/2 cups Milk, and more.

Yes, Cornbread and Cheese Casserole falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread and Cheese Casserole

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