Whether as a main dish or a side, this simple dish plays well at the campsite or elegant dinner party. While I prefer to make my cornbread from scratch, you can also substitute two boxes of Jiffy corn bread mix, if that’s how you roll.
Ingredients
- Cornbread
- 122g Cornmeal, ~ 1cup
- 140g Flour, ~1cup
- 9g Baking powder, ~2 tsp
- 3g Kosher salt, ~0.5 tsp
- 1 can Corn – drained, white corn is a good option
- 1 can Cream Corn
- 240g Sour Cream, ~ 1cup
- 85g New Mexico Green chile, ~0.5cup – chopped, optional but necessary
- 1 cup Colby-Jack cheese – shredded, or substitute another cheese)
- 6 oz Whole Milk
- 4 oz Butter – melted
- 2 eggs
- 1 pkg Ranch seasoning
Process
- Mise en Place – Measure and prepare your ingredients prior to starting.
- Preheat the oven to 350 F (or 325 F fan).
- Whisk dry cornbread ingredients together making sure baking powder is well mixed (can sift).
- Pour corn, cream corn, and chili into a bowl.
- Mix sour cream and milk with the eggs. Mix well.
- Add sour cream mix to corn mix and mix well.
- Add cornbread mix to corn mix, stirring with a spoon until just combined.
- Stir in butter until just combined.
- The secret to fluffy casserole, like fluffy pancakes, is to not over-mix the batter.
- Grease a 9″x13″ pan or cast iron skillet with butter.
- size of pan will determine the thickness of casserole, I like taller pieces (will be more moist).
- Bake ~45 mins (or 35 mins fan), or until a toothpick comes out dry.
Note: I’ve experimented with adding shredded chicken or pulled pork (precooked), but feel that it takes away from the cornbread character. Do not recommend adding a protein that will discolor the casserole, like red chili chorizo.
