Imperial Sugar
Dixie Crystals

Cornbread Casserole

cornbread casserole dixie


  • 1 teaspoon Dixie Crystals Extra Fine Granulated Sugar
  • 1 1/2 cups cornmeal
  • 1 teaspoon baking soda
  • 4 eggs
  • 1 can (15.25 oz) whole kernel corn, drained
  • 1 can (14.75 oz) cream-style corn
  • 1 1/4 cups buttermilk
  • 1 cup butter, melted
  • 2 cans (4 oz) chopped green chilies
  • 2 onions, chopped
  • 3 cups shredded cheddar cheese, divide


  1. Preheat an oven to 325°F (165°C). Grease a 9x13-inch baking dish.
  2. Whisk together cornmeal and baking soda in a small bowl; set aside.
  3. Beat eggs in a mixing bowl; stir in whole-kernel corn, cream-style corn, buttermilk, sugar, melted butter, green chiles, and onion.
  4. Stir in cornmeal mixture and 2 cups of cheddar cheese until only slight lumps of cornmeal remain; pour into prepared baking dish.
  5. Bake uncovered in preheated oven until firmed and lightly browned, about 1 hour. Remove from oven, and sprinkle with remaining cheese; let stand 15 minutes before serving. Best served warm.