Last year we were going to a new house for Thanksgiving dinner, with family I had just met a few months before. When they invited us I asked what I could bring. She responded with “the cornbread casserole,” like it was nothing… I had never heard of it!! I didn’t tell her that, I just responded, sure. Then Googled it as soon as she left. I couldn’t find one that I loved so I took a little of this and that and created my own version. A Sweet and Spicy CornBread Casserole.
***After making this dish time and time again, I decided to come back and jazz up the pictures a bit!! There will be a few little side notes that I will be adding as well.
What you need for your Sweet and Spicy Cornbread Casserole:
- 1- 15oz CornBread Mix
- 1- Can Cream Style Sweet Corn
- 1- Can Sweet Corn (drained)
- 1/2 cup Sour Cream
- 1/2 cup shredded Cheddar Cheese (I used white cheddar)
- 1- egg
- 1/8 cup Honey
- 1- diced Jalapeno
How to make your Sweet and Spicy Cornbread Casserole:
Lightly hand mix ingredients together until wet.
Next, add in your honey
While slicing Jalapenos use the produce bag to hold the pepper. The oils won’t get on your skin, no accidental burning of your eyes.
Bake at 350-degree oven for 45mins to an hour. Take out when it’s golden brown.
Here are a few more of our favorite sides!
This looks delicious! I may have to add it to the menu for this year’s feast!