Cheesy, Creamy Cornbread Casserole

To make Cheesy, Creamy Cornbread Casserole, preheat your oven to 375°F. In a mixing bowl, combine 1 can of cream style corn, 1 can of drained whole kernel corn (saving ½ of the liquid), 1 cup of sour cream, 2 large eggs, and a dry package of cornbread mix. Mix well and pour into a lightly sprayed 9x13 baking pan. Top with 8 oz of freshly shredded Cheddar cheese and bake for about 30 minutes until golden brown.

Yes, Cheesy, Creamy Cornbread Casserole is suitable for vegetarians as it contains no meat products. It's a great side dish for any vegetarian meal or can be enjoyed as a main dish on its own.

If you need a substitute for sour cream in the Cheesy, Creamy Cornbread Casserole, you can use Greek yogurt or buttermilk. Both options will provide a similar creamy texture and tangy flavor that complements the dish well.

To store leftover Cheesy, Creamy Cornbread Casserole, allow it to cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 2-3 months.

Cheesy, Creamy Cornbread Casserole pairs wonderfully with a variety of dishes. It complements grilled meats, chili, or barbecue chicken perfectly. You can also serve it alongside a fresh salad or roasted vegetables for a complete meal.