Creamy Cornbread Casserole Recipe
This cornbread casserole is creamy, buttery, and loaded with corn flavor—like cornbread met a souffle. Golden on top with a soft, pudding-like inside, it’s the perfect easy side dish that disappears fast at holidays or weeknights.
Equipment
- 9x9 baking dish or 2-quart casserole
- Mixing Bowls
Ingredients
- 1 box (8.5 oz) cornbread mix Jiffy or similar
- 1 can (15 oz) whole kernel corn drained
- 1 can (14.75 oz) creamed corn
- 1 cup sour cream full-fat recommended
- 1/2 cup unsalted butter melted and slightly cooled
- 2 large eggs
- 1 cup shredded cheddar cheese optional but recommended
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- optional add-ins jalapeño, smoked paprika, green onions
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x9-inch baking dish or 2-quart casserole.
- Melt butter until just liquid. Let cool 2–3 minutes.
- In a large bowl, whisk eggs, sour cream, and melted butter until smooth.
- Stir in creamed corn and drained whole kernel corn. Season with salt and pepper.
- Fold in cornbread mix gently until just combined. Mix in cheese and optional add-ins if using.
- Pour batter into prepared dish, smooth the top, and bake 40–50 minutes until golden and center is set.
- Rest 10 minutes before slicing. Brush with butter and garnish with chives or cilantro if desired.
Notes
Don’t overmix the batter or use hot butter with cold eggs. Try variations like jalapeño-cheddar, bacon-scallion, or honey-butter for extra flavor.