Hey y'all! If you’re craving something comforting, cheesy, and incredibly easy to whip up, this Cornbread Casserole recipe is what you need in your life. It’s the perfect blend of moist cornbread, sweet corn, and a golden, cheesy top. Whether it’s for a holiday table, a casual weeknight dinner, or the next potluck, this crowd-pleasing Casserole never disappoints. Let’s get cooking!
Why You'll Love This
- One-bowl prep means minimal mess and maximum flavor, perfect for any skill level.
- Creamy, cheesy texture with just the right amount of sweetness from the corn.
- Great for making ahead—just reheat and serve!
- Versatile enough for holiday feasts but easy enough for busy weeknights.
- Feeds a crowd and keeps everyone coming back for seconds.
Ingredients
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn
- 1 cup sour cream
- ½ cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 cup shredded cheddar cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Directions
Prep the Oven and Pan
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
Mix Wet Ingredients
- In a large bowl, combine the drained whole kernel corn, creamed corn, sour cream, melted butter, and eggs. Whisk until everything is well blended and creamy.
Add Dry Ingredients & Cheese
- Stir in the corn muffin mix, shredded cheddar cheese, salt, and pepper. Gently mix just until combined—don’t overmix!
Bake
- Pour the batter evenly into the prepared baking dish. Sprinkle extra cheese on top if desired for a cheesier crust.
- Bake for 45-50 minutes, or until the center is set and the top is golden brown. A toothpick inserted in the center should come out clean.
Cool and Serve
- Let the casserole rest for 10 minutes before serving for clean slices and the best texture.
Notes
- For extra flavor, use sharp cheddar or a Mexican cheese blend.
- If you like it spicy, add a small can of diced green chilies to the batter.
- Greasing the baking dish well ensures easy serving and cleanup.
Variations
- Tex-Mex Cornbread Casserole: Stir in a cup of cooked, crumbled ground beef and a packet of taco seasoning before baking.
- Veggie-Packed: Add 1 cup of sautéed diced onions, bell peppers, or jalapeños for extra flavor and color.
- Bacon Cheddar: Fold in ½ cup cooked, crumbled bacon for a smoky twist.
Required Equipment
- Large mixing bowl
- Whisk
- 9x13-inch baking dish
- Rubber spatula
- Cooking spray or butter (for greasing)
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, cover with foil and bake at 325°F (163°C) for 15-20 minutes or microwave individual slices until warm.
- Freezing is possible—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Suggested Pairings & Serving Recommendations
- Perfect alongside barbecue chicken, pulled pork, chili, or a cozy bowl of soup.
- Serve with a crisp green salad or southern-style collard greens for balance.
- Top with a dollop of sour cream or extra shredded cheese for indulgence.
Pro Tips
- Let the melted butter cool slightly before mixing with eggs to prevent curdling.
- Don’t overbake—check at 45 minutes and remove when the center is just set for the best moist texture.
- Allow resting time after baking; this makes slicing and serving easier and keeps the casserole from falling apart.
FAQ
- Can I make Cornbread Casserole ahead of time?
- Yes! Simply prepare and bake the casserole, let it cool, then refrigerate. Reheat in the oven or microwave before serving.
- Can I substitute Greek yogurt for sour cream?
- Absolutely! Use an equal amount of plain Greek yogurt as a tangy, protein-packed swap.
- How do I know when the casserole is done?
- The casserole is ready when the center is set and a toothpick inserted comes out clean, usually after 45-50 minutes of baking.
Prep Time: 10 minutes
Cook Time: 45-50 minutes
Total Time: 55-60 minutes
Yields: 8-10 servings
Ingredients
- 1 cup yellow cornmeal
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn
- 1 cup sour cream
- ½ cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 cup shredded cheddar cheese
- ¼ cup finely chopped green onions
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9x13-inch casserole dish.
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2In a large bowl, mix together cornmeal, whole kernel corn, creamed corn, sour cream, and melted butter until well combined.
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3Add eggs, cheddar cheese, green onions, salt, and black pepper. Stir until thoroughly mixed.
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4Pour the batter into the prepared casserole dish and spread evenly.
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5Bake for 40-45 minutes or until the top is golden and the center is set. Let cool for a few minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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