Creamed Corn Cornbread Casserole

Prep 10 Minutes
Total Time 40 Minutes
Servings 8


Creamed Corn

1 tablespoon unsalted butter

2 cloves garlic minced

20 ounces corn kernels frozen

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup heavy cream or half & half


Fire Roasted Cornbread

1 package Krusteaz Fire Roasted Cornbread Mix

2/3 cup water

1/3 cup butter melted

1/2 cup mayonnaise

  1. // Preheat oven to 375 degrees.
  2. // To make the creamed corn, melt butter in a large skillet set over medium high heat.
  3. // Add the minced garlic and sauté for 2-3 minutes.
  4. // Add the frozen corn, sugar, salt, pepper, and heavy cream. Cook for 5-6 minutes or until cream is simmering.
  5. // Once simmering, reduce heat to low.
  6. // Remove half of the corn/cream mixture and blend until smooth in a blender or food processor.
  7. // Return the puree to the pan; stir to combine. Remove from the heat.
  8. // If not baking in the skillet, transfer creamed corn to a 9x13 inch pan.
  9. // To make the cornbread, stir together water, melted butter, mayonnaise, and full box of Krusteaz Fire Roasted Cornbread mix until blended.
  10. // Spoon mixture over creamed corn.
  11. // Bake casserole for 20-22 minutes or until cornbread is golden brown.
  12. // Sprinkle with Elote topping (included with mix) after baking, if desired.