Cornbread Casserole with Maple Aleppo Butter | CookOS

Cornbread Casserole with Maple Aleppo Butter

Name: Cornbread Casserole with Maple Aleppo Butter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 stick (1/2 cup) unsalted butter; 2 sprigs fresh thyme; 1 (14.75 oz) can creamed corn; 1 (15.25 oz) can whole kernel corn, drained; 1 cup sour cream; 1 (8.5 oz) box corn muffin mix; 1/4 cup unsalted butter, softened; 1 tbsp maple syrup; 1/2 tsp Aleppo pepper flakes; 1/4 tsp flaky sea salt

This cornbread casserole combines creamed and whole kernel corn with sour cream and topped with a spicy-sweet maple Aleppo compound butter, delivering rich flavor and moist texture ideal for holiday tables.

🌍American 🏷️Cornbread casserole 🏷️Corn pudding 🏷️Thanksgiving side 🏷️Side dish Southern

About·Privacy·Terms

🏷️

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Total

50 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Ingredients

1 stick (1/2 cup) unsalted butter
2 sprigs fresh thyme
1 (14.75 oz) can creamed corn
1 (15.25 oz) can whole kernel corn, drained
1 cup sour cream
1 (8.5 oz) box corn muffin mix
1/4 cup unsalted butter, softened
1 tbsp maple syrup
1/2 tsp Aleppo pepper flakes
1/4 tsp flaky sea salt

10 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Preheat your oven to 375°F (190°C) and grease an 8x8 inch baking dish.
2
Melt 1 stick of butter in a microwave-safe bowl or on the stovetop.
3
Add fresh thyme leaves to the melted butter and let it steep for a few minutes to infuse the flavor.
4
In a large mixing bowl, combine the creamed corn, drained whole kernel corn, and sour cream.
5
Strain the thyme-infused butter into the corn mixture, discarding the thyme leaves.
6
Stir the wet ingredients until they are well combined.
7
Add the box of corn muffin mix to the bowl.
8
Mix everything together until just incorporated. Do not overmix.
9
Pour the batter into your prepared greased baking dish and spread evenly.
10
Bake for 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
11
While the casserole is baking, prepare the compound butter. In a small bowl, mash the softened 1/4 cup of butter with a fork.
12
Add the maple syrup, Aleppo pepper flakes, and flaky sea salt to the softened butter.
13
Whisk or cream the ingredients together until fully combined.
14
Once the cornbread casserole is done, remove it from the oven and let it cool slightly. Spread the maple Aleppo butter over the top while it's still warm.
15
Serve warm and enjoy.

Was this recipe helpful?

Tips & Notes

Pro tips

Drain the whole kernel corn thoroughly to prevent a watery casserole; pat dry with paper towels if needed.
Infuse the thyme into the 1 stick of butter by warming gently, then let cool before mixing into the batter for deeper herb flavor.
Soften the butter for the compound topping to room temperature so it blends smoothly with maple syrup and Aleppo pepper without lumps.
Top the casserole with the maple Aleppo butter immediately after baking while it's still hot so the butter melts and distributes evenly.

Substitutions

Sour cream → Greek yogurt or crème fraîche (same amount; texture will be slightly tangier)
Fresh thyme → 1 tsp dried thyme (use half amount; add to batter instead of infusing into butter)
Corn muffin mix → 1 cup cornmeal + ½ cup all-purpose flour + ¼ cup sugar + 1 tsp baking powder + ½ tsp salt (mix dry ingredients and add to wet)
Maple syrup → honey or agave nectar (same amount; flavor will shift but sweetness remains)

Storage & make-ahead

Cover and refrigerate leftovers up to 3 days; reheat covered at 325°F for 15–20 minutes or microwave at 50% power until warmed through.

Equipment

9×13-inch baking dish · saucepan (for thyme butter infusion)

Common Questions

Can I make the maple Aleppo butter ahead of time?

Yes. Mix the softened butter, maple syrup, Aleppo pepper, and salt, then wrap and refrigerate up to 5 days or freeze up to 3 months. Top the casserole just before serving.

What does Aleppo pepper taste like and can I substitute it?

Aleppo pepper has fruity, moderate heat with a slight tang. Red pepper flakes work as a substitute but are spicier; use half the amount. Paprika with a pinch of cayenne offers milder, smokier flavor.

How do I know when the cornbread casserole is done baking?

Bake until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs, typically 35–40 minutes at 350°F.

Can I use fresh corn instead of canned?

Yes. Use 1 cup fresh or frozen corn kernels for the whole kernel corn. For creamed corn, pulse 1 cup kernels with ¼ cup heavy cream or broth until slightly chunky.

How should I store leftovers?

Cover and refrigerate up to 3 days. Reheat covered at 325°F until warm, about 15–20 minutes, or microwave individual portions at 50% power for 2–3 minutes.