This sweet and spicy cornbread casserole is a great addition to any holiday meal. Combine a bit of honey with a jalapeno and you have a side dish that will wow!

Sweet and Spicey Cornbread Casserole

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. I Googled it as soon as she left. But couldn’t find one that I loved so I took a little of this and that and created my own sweet and spicy cornbread casserole.

How to make a cream corn casserole:

Mix together your cornbread mix, cream corn, sweet corn (reminder drained), sour cream, cheddar cheese, & egg.

Lightly hand mix ingredients together until wet.

Next, add in your honey

& jalapeno

TIP!! While slicing Jalapenos use the produce bag to hold the pepper. The oils won’t get on your skin and no accidental burning of your eyes.

Pour into a 9x13 greased pan (I recommend organic coconut oil) or a cast iron skillet.

Bake in a 350-degree oven for 45mins to an hour. Take it out when it’s golden brown.

It makes a great side for any dinner.

We had it with burgers tonight and it has become a favorite for neighborhood cookouts! Goes great with BBQ.

We are going to do the left-overs with chili tomorrow. What is your favorite go-to Thanksgiving side?

Sweet and Spicy Cornbread Casserole

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This sweet and spicy cornbread casserole is a great addition to any holiday meal. Combine a bit of honey with a jalapeno and you have a side dish that will wow!

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 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

Instructions

1. Preheat oven to 350 degrees
2. Mix together your cornbread mix, cream corn, drained sweet corn, sour cream, cheddar cheese, & egg.
3. Lightly hand mix ingredients together until wet.
4. Add in your honey & jalapeno
5. Pour into a 9x13 greased pan (I recommend organic coconut oil) or a cast iron skillet.
6. Bake for 45 minutes to an hour. Take it out when it's golden brown.

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