Cornbread Casserole Recipe

Want a side dish that steals the show and still gets you out of the kitchen before halftime? This cornbread casserole is creamy, buttery, and loaded with corn flavor—like your favorite cornbread met a souffle and decided to be irresistible. It’s cheap, stupid-simple, and scales like a dream for holidays or weeknights.

The top is golden and slightly crisp; the inside is soft and almost pudding-like. Serve it once and watch people “accidentally” take seconds.

The Secret Behind This Recipe

The magic comes from combining both creamed corn and whole kernel corn with a cornbread mix. That duo delivers juicy sweetness and a custardy texture, while the mix keeps it foolproof.

Then there’s the sour cream + melted butter combo, which adds tang and lushness without turning it greasy. A little cheese doesn’t hurt either. Fold in shredded cheddar for a melty, savory hit that contrasts the sweet corn like a pro.

And if you want WOW-level flavor, a quick green chile or jalapeño upgrade makes it sing.

What You’ll Need (Ingredients)

• 1 box (8.5 oz) cornbread mix (Jiffy or similar)
• 1 can (15 oz) whole kernel corn, drained
• 1 can (14.75–15 oz) creamed corn
• 1 cup sour cream (full-fat recommended)
• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 2 large eggs
• 1 cup shredded cheddar cheese (optional but highly recommended)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Optional add-ins: 1–2 tablespoons diced jalapeño, 1/2 teaspoon smoked paprika, 3 green onions sliced
• For topping (optional): 1 tablespoon butter for brushing, fresh chives or cilantro

How to Make It – Instructions

1. Preheat and prep: Heat oven to 350°F (175°C). Grease a 9×9-inch baking dish or a 2-quart casserole. For a thinner slice, use a 9×13 and reduce bake time slightly.
2. Melt the butter: Microwave or melt in a small pan until just liquid.Let it cool for 2–3 minutes so it doesn’t scramble the eggs. Obvious? Yes.Skipped? Also yes.
3. Mix wet ingredients: In a large bowl, whisk eggs, sour cream, and melted butter until smooth and glossy.
4. Add the corn: Stir in creamed corn and drained whole kernel corn. Season with salt and pepper.
5. Fold in the mix: Sprinkle the cornbread mix over the bowl and fold gently until combined.Don’t overmix; a few small lumps are fine. If using, fold in cheddar, jalapeño, and green onions.
6. Load the pan: Pour batter into the prepared dish and smooth the top. For extra color, dust with smoked paprika.
7. Bake: 40–50 minutes (35–40 if using a 9×13) until the edges are deep golden, center is set, and a toothpick comes out with moist crumbs (not wet batter).
8. Finish: Rest 10 minutes to firm up.If you like a shiny top, brush with 1 tablespoon melted butter. Garnish with chives or cilantro.
9. Serve: Slice into squares and deliver to the table before they mysteriously vanish. FYI, it pairs ridiculously well with chili, BBQ, or roast chicken.

Storage Instructions

• Refrigerate: Cool completely, cover tightly, and store for up to 4 days.
• Reheat: Warm slices in a 300°F (150°C) oven for 10–15 minutes, or microwave in 20–30 second bursts.Add a damp paper towel to keep it moist.
• Freeze: Wrap individual squares in plastic, then foil, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
• Make-ahead: Mix the batter up to 12 hours in advance and refrigerate. Bake straight from the fridge, adding 5–8 minutes to the time.

Health Benefits

• Whole corn = fiber: Helps with satiety and digestion.You’ll feel satisfied without inhaling half the pan. Probably.
• Protein from eggs and dairy: Adds staying power and supports muscle maintenance.
• Micronutrients: Corn brings B vitamins and antioxidants like lutein and zeaxanthin, which support eye health.
• Customizable fat profile: Swap in Greek yogurt for part of the sour cream, or use olive oil for half the butter to improve fats, IMO.

Don’t Make These Errors

• Overmixing the batter: It toughens the crumb. Fold gently until just combined.
• Using hot butter with cold eggs: Hello scrambled eggs.Let butter cool slightly before whisking in.
• Skipping the drain on whole corn: Excess liquid makes it gummy, not luscious.
• Undercooking the center:</-strong> Pull only when the middle is set and the edges are golden. Jiggle test > guesswork.
• Going cheese-crazy on top: Too much cheese can create a greasy layer. Fold most into the batter; sprinkle just a little on top if you must.

Recipe Variations

• Southwest Kick: Add 1 can diced green chiles, 1 teaspoon cumin, and 1/2 teaspoon chili powder.Serve with a lime-sour cream drizzle.
• Cheddar-Jalapeño: Increase cheese to 1 1/2 cups and add 2 tablespoons minced jalapeño. Smoky paprika on top for drama.
• Bacon and Scallion: Fold in 4–6 slices crisp bacon, crumbled, and 3 sliced scallions. Because bacon.
• Honey-Butter Sweet: Add 2 tablespoons honey to the batter and brush the top with honey-butter as it rests.
• Greek Yogurt Lightened: Use 3/4 cup Greek yogurt + 1/4 cup sour cream.Slightly tangier, still rich.
• Cast-Iron Skillet: Preheat a buttered 10-inch skillet in the oven. Pour batter into the hot skillet for caramelized edges and extra crispness.

FAQ

Can I make cornbread casserole without eggs?

Yes. Replace each egg with 1/4 cup unsweetened applesauce or 3 tablespoons plain Greek yogurt.

Texture will be slightly denser but still tender.

What if I don’t have cornbread mix?

Combine 3/4 cup fine cornmeal, 1/2 cup all-purpose flour, 2 tablespoons sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt. Use in place of the boxed mix.

Is this the same as corn pudding?

Similar vibe, different structure. Corn pudding is usually softer and more custard-like.

This casserole has a sturdier crumb from the cornbread mix but keeps that creamy center.

Can I make it spicy?

Absolutely. Add minced jalapeño, a pinch of cayenne, or chipotle powder. Start small; the heat blooms as it bakes.

How do I keep it from drying out when reheating?

Cover with foil and reheat low and slow in the oven.

Or microwave with a damp paper towel. A pat of butter on top doesn’t hurt either—shocker.

What’s the best cheese for this?

Medium or sharp cheddar melts cleanly and complements the sweetness. Pepper Jack adds a mild kick.

Avoid super-aged cheeses that don’t melt smoothly.

Can I double the recipe?

Yes. Use a 9×13 or deep 3-quart dish and extend baking to 50–60 minutes. Check the center for doneness before pulling.

Is it gluten-free?

Use a certified gluten-free cornbread mix, and confirm your creamed corn is GF.

The rest is naturally gluten-free.

The Bottom Line

Cornbread casserole is that rare win: fast to make, cheap to scale, and legitimately addictive. The texture is dreamy, the flavor hits sweet-savory comfort, and the effort is minimal. Make it once and it becomes your potluck power move and your weeknight ace.

Keep the ingredients on standby and you’ll never panic about a side dish again.