Who doesn’t love cornbread?! This baked corn casserole is a cross between a spoonbread and a stuffing, with a flavor like cornbread and a moist, spoonable texture. It’s a great complement to the holiday table, but simple enough to serve as a side dish any night of the week. It’s quick and easy to put together too, but can also be made ahead to save time. See recipe tips to learn how.
Step 1
Heat the oven to 350°F. Beat the soup, milk and eggs in a medium bowl with a fork or whisk. Stir in the corn, corn muffin mix, cheese, and 1/2 cup onions. Pour the soup mixture into a 9-inch cast iron skillet or 1 1/2-quart casserole.
Step 2
Bake for 30 minutes or until the mixture is hot.
Step 3
Top with the remaining 1/2 cup onions. Bake for 5 minutes or until the onions are golden brown.
