There are lots of different corn casseroles out there and I love every last one of them—at least every one of the dozens I’ve tried. There’s something about this cornbread casserole, though, that really wins be me over.
This corn recipe is sort of like spoon bread or corn pudding, but easier because it’s made with boxed cornbread mix. It also has pepper jack cheese which gives it the tiniest bit of heat and creamed corn which makes it dense and moist. It’s just as scrumptious with a Thanksgiving turkey as it is with grilled chicken and burgers, so you can make it year-round. Now, if you really want to take it over the top, drizzle each serving with hot honey. The combination of the salty, savory casserole with the sweet, spicy honey is sent directly from heaven. Pure and total comfort food!
Can you make cornbread casserole ahead of time?
Yes! You can make the casserole through step three, cover, and refrigerate it for up to one day. Bake as directed, adding a few minutes to bake time as needed. Once the center is set and the top is golden brown, it’s ready. This is a great dish to make in advance, especially if you’re serving it for something like a Thanksgiving side. You’ll have one less thing to worry about on the big day!