Roasted Garlic and Cornbread Casserole with Kansas City Spice
A hearty casserole combining sweet roasted corn, savory garlic, and a touch of smoky Kansas City-style barbecue spices baked under a golden cornbread crust. This American-inspired comfort-food recipe (vegetarian), ready in about 50 minutes, pairs corn kernels, roasted garlic cloves, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups corn kernels
- 6 cloves roasted garlic cloves
- 1 medium, diced yellow onion
- 3 tbsp butter
- 1/2 cup all-purpose flour
- 1 1/4 cups milk
- 1 cup cornmeal
- 1 tbsp baking powder
- 2 large eggs
- 1 cup cheddar cheese, shredded
- 1 tbsp Kansas City barbecue dry rub
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Melt 3 tbsp butter in a skillet over medium heat and sauté 1 diced medium yellow onion for 5 minutes until translucent and fragrant. Stir in 2 cups corn kernels and 6 roasted garlic cloves, cooking for 3 minutes to blend flavors.
- Step 2: In a medium bowl, whisk together 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tbsp baking powder, 1 tbsp Kansas City barbecue dry rub, 1 tsp salt, and 1/2 tsp black pepper. In a separate bowl, beat 2 large eggs and mix in 1 1/4 cups milk.
- Step 3: Combine the wet ingredients with the dry ingredients until just combined. Fold in the sautéed corn mixture and 1 cup shredded cheddar cheese.
- Step 4: Pour the batter into a greased 8x8 inch baking dish and smooth the top. Bake for 30-35 minutes until the cornbread is golden brown and a toothpick inserted in the center comes out clean. Let cool for 10 minutes before serving.
Frequently asked questions
How long does Roasted Garlic and Cornbread Casserole with Kansas City Spice take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Garlic and Cornbread Casserole with Kansas City Spice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep corn kernels from drying out.
Can I substitute ingredients in Roasted Garlic and Cornbread Casserole with Kansas City Spice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Garlic and Cornbread Casserole with Kansas City Spice for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Garlic and Cornbread Casserole with Kansas City Spice vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
