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Cornbread Casserole

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Rest Time: 8 hours
  • Cook Time: 30 minutes
  • Total Time: 8 hours 40 minutes
  • Yield: 8-10 servings 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

DESCRIPTION

Cornbread Casserole is a classic side dish recipe and this recipe uses homemade cornbread croutons, peppers, shallots, and plenty of butter.


Ingredients

Scale
  • 2 (8.5 oz.) packages of cornbread mix, prepared according to package directions
  • 6 Tbsp. butter
  • 4 shallots, diced
  • 1 red bell pepper, diced
  • 2 cups unsalted chicken stock
  • 2 room temperature eggs, beaten
  • 1 tsp. salt
  • ½ tsp. black pepper

Instructions

  1. The night before making the casserole, prepare the cornbread according to the package directions.
  2. Cool it on a wire rack, cut the cornbread into cubes and leave it out on the counter to dry out overnight.
  3. When you’re ready to make the casserole, preheat the oven to 350°F.
  4. Add the butter to a saucepan over medium heat.
  5. Dice the shallots and the peppers and add them to the saucepan.
  6. Saute for about 8 minutes, or until everything is soft.
  7. Meanwhile, whisk together the stock, eggs, salt, and pepper in a large bowl. When the veggies have cooked and cooled slightly, add them and the butter to the wet mixture.
  8. Toss in the cornbread cubes, and coat evenly.
  9. Pour the mixture into a greased 9 x 11-inch casserole dish and pop in the oven for about 30 minutes or until it isn’t jiggling.
  10. Cool in the pan and serve warm!