This High-Protein Cornbread Casserole Shortcut Recipe Is Something Special (5 Ingredients) by Elisa Schmitz
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If you're a fan of the classic corn casserole, then I hope you'll love this cornbread casserole recipe even more. This high-protein cornbread casserole recipe is something very special. With the holidays upon us, this simple cornbread shortcut recipe makes the perfect vegetarian side dish for just about any meal – whether part of a formal holiday dinner or a simple meal unto itself!
This irresistible casserole recipe is so easy to make. With only five ingredients and in just one bowl, you can put together a savory cornbread side dish that'll have everyone wanting more. Plus, this corn casserole recipe's got some health benefits. Check out the health benefits of corn and the health benefits of cornbread. But it's the sour cream (check out the health benefits of sour cream) and one of my favorite stealth ingredients, slightly sweet and buttery mascarpone cheese, that make this moist cornbread casserole recipe truly something special. Learn more about mascarpone cheese.
To make this scrumptious shortcut recipe, here's what you'll need to gather: cooked or canned corn, sour cream, mascarpone cheese, an egg and a box of cornbread mix. All you do is combine the ingredients in one bowl, spread the mixture into a casserole dish then bake it until golden brown. So easy and delicious!
Serve this cornbread casserole recipe as a simple side dish with any weeknight dinner or as a special part of a holiday meal. Be sure you have enough to go around because I'm pretty sure that everyone will want seconds!
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 to 50 minutes (ovens vary)
Total Time: 45 to 55 minutes
Servings: 8
Ingredients
- 30 ounces (2 cans) whole kernel sweet corn, drained (or fresh corn, cooked)
- 2 cups sour cream
- 8 ounces mascarpone cheese, at room temperature
- 1 medium egg
- 15 ounces (1 box) cornbread mix (or gluten-free cornbread mix)
Here’s how to make it:
- In a large mixing bowl, add the corn, sour cream, mascarpone cheese and egg. Stir to combine.
- Add the cornbread mix and stir to combine. (If you need to be sure this recipe is gluten-free, use gluten-free cornbread mix.)
- Evenly spread the mixture into a 10x8-inch baking pan or casserole dish that's been sprayed with cooking spray. (I used my medium-sized Le Creuset casserole dish, which measures 10x8 inches.)
- Bake in an oven that's been preheated to 350 degrees F oven until cooked through and golden brown, about 40 to 50 minutes.
- Allow to cool a few minutes before slicing and serving. Store leftovers in an airtight container in the refrigerator and reheat in the microwave or oven.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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