Creamy cornbread casserole

This cornbread casserole is so decadent and delicious. I like to make it as a side during the summer for a bbq. Or substitute your regular creamed corn for this casserole on thanksgiving. I made it with smoked wings one time and it was perfect combo. But to be honest I could make this and just eat it in one sitting by itself. If you’re not a fan of spice, omit the jalapeños. But the honey butter really pairs nicely with the little bit of heat.

Ingredients:

Chicken stock - 1 cup

Butter - 4 tbsp

Cornbread stuffing mix - 2 cups

1 egg

1 can creamed corn

1 can sweet corn

Sour cream - 1 tbsp

Minced Jalapeno - 1 tbsp

Salt / Pepper

Parsley

Smoked paprika

Garlic powder

Instructions:

Preheat oven to 350

Add chicken stock to pan

Add butter

Bring to a simmer

Add cornbread stuffing mix - I use signature select

Mix into sauce, cover and turn heat to lowest setting

Set timer for 5 minutes

After 5 minutes turn off heat, take cover off & fluff cornbread stuffing with fork

Add stuffing and egg to a blender bullet or food processor and pulse or blend until a thick paste like batter forms

Add batter to a bowl

And add:

About 1 cup canned cream corn

About 1 cup of canned sweet white corn (juices drained out)

1 tbsp sour cream

1 tbsp minced canned jalapeños (add more or less depending how spicy you like it, or none at all if you want no heat)

Add 1/2 tsp of:

- salt and pepper

- garlic powder

- smoked paprika

- parsley

Mix well

Add mixture to greased oven safe dish , I used our cast iron skillet

Bake uncovered @350 for 30 minutes

When finished remove from oven, drizzle with honey butter, top with parsley

Honey Butter:

In a microwave safe dish

Add 3 tbsp of butter , 1 tbsp of honey

Microwave for 45 seconds

Mix

Taste the butter, if you would like it a little sweeter add 1/2 tsp of granulated sugar

If it needs more honey drizzle more in and mix

• I added both the sugar and drizzle of honey, it thickens the butter and perfect balance of sweet and salty