Cornbread Casserole

This decadent, moist, and super rich twist on a classic holiday spread side dish is exactly what you should bring this year. Why? Well it’s SUPER easy to make, it’s delicious, and will have you rceiving praise every year for your amazing culinary skills. Isn’t that what we all want?

The first time I had this dish, I was at my Aunt (not blood related) Linda’s sisters house for thanksgiving. I remember being completely floored with her holiday feast but the ONE dish that made me drool (to this day) is her cornbread casserole.

She was gracious enough to give me her recipe, and in typical Nasim fashion I added a little flare (aka thyme infused butter)

Don’t forget to drizzle some honey, spread some butter, and garnish with thyme or a kick of red pepper flakes. Enjoy!

Cornbread Casserole

Yields: 9 servings

Time: 1 hour

INGREDIENTS

• 1 package of an 8-ounce Jiffy corn muffin mix

• 1/2 cup (1 stick) regular or plant-based salted butter

• 1 tbsp fresh thyme leaves, optional

• 1 cup (8oz) regular or plant-based sour cream, see notes below for vegan sour cream

• 1 (14.5oz) can of corn kernels, drained

• 1 (14.5oz) can of creamed corn

• 1 flax egg or whole egg

• Gochujang Sage Compound Butter, (see notes)

• Maple-Aleppo Pepper Compound Butter, (see notes)

DIRECTIONS

1. Preheat oven to 350 degrees Fahrenheit.

2. Melt butter in a microwave-safe dish and melt. Optional: Once melted, add the thyme leaves and let them steep for 10 minutes,

3. In a large bowl, add the can of creamed corn, corn kernels, flax egg, and sour cream. Mix in the melted butter (If steeping thyme in the butter, strain the butter through a sieve and discard thyme leaves). Mix until combined. Add the package of Jiffy corn mix and mix once more

4. Pour the batter into a greased baking dish. I prefer to use a 9 x 13 casserole dish. However, you can use a 9x9 dish (which may need a slightly longer bake time).

5. Bake at 350 degrees Fahrenheit on the middle rack for 45 minutes to 1 hour or until golden brown and a toothpick comes out clean when inserted in the center. (Bake times vary depending on your oven. Each oven distributes heat differently and may lend to more time needed for this casserole to finish)

6. Let the casserole cool slightly to let it set. I like to cover mine with aluminum foil and a dish towel to help keep it warm.

7. Slice and serve with maple-Aleppo pepper compound butter (see notes), and garnish with thyme leaves and/or a drizzle of honey.

8. Dive in!

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{NOTES}

GOCHUJANG SAGE COMPOUND BUTTER

{Ingredients}

• 1 stick salted butter, softened

• 2 tbsp gochujang paste

• 1/2 tsp cinnamon

• 5 sage leaves, finely chopped

{Directions}

1. In a small bowl, whip the butter until creamed.

2. Add the gochujang paste, chopped sage, cinnamon, and pinch of flaky sea salt. Mix with a hand or stand mix and until just combined. Be careful not to overmix.

3. Place in a small vessel to serve or roll it into parchment paper to create a butter “log”. Keep at room temperature for serving

MAPLE-ALEPPO PEPPER COMPOUND BUTTER

Yields: 1/2 cup compound butter

{Ingredients}

• 1 stick (1/2 cup) plant-based or regular unsalted butter, softened to room temperature

• 1 tablespoon maple syrup

• 1 teaspoon aleppo pepper flakes, can substitute with red pepper flakes

• pinch of flaky sea salt

{Directions}

1. In a small bowl, whip the butter until creamed.

2. Add the maple syrup, Aleppo pepper flakes, and pinch of flaky sea salt. Mix until just combined. Be careful not to overmix.

3. Spread on cornbread!

VEGAN SOUR CREAM

Yields: 12 ounces sour cream

{Ingredients}

• 2 cups raw cashews, soaked overnight or quick soaked for an hour in hot water

• 1 cup water

• 3 tablespoons lemon juice, can substitute with red pepper flakes

• 1 tablespoon of apple cider vinegar

• 1/2 teaspoon of sea salt

{Directions}

1. Soak your raw cashews overnight. If you forgot to, like me, boil some water and pour over the cashews until just covered. Cover the bowl with a plate and let sit for an hour. Once softened, drain the cashews.

2. To a high-speed blender or food processor, add the cashew, 1 cup of water, lemon juice, apple cider vinegar, and salt. Blend until combined and creamy. If it needs more water, add 1 to 2 tablespoons at a time. You’re looking to achieve a sour cream consistency.

3. Add to an airtight container and jar. Store in the refrigerator for up to 1 week.