Cornbread Casserole
Description
Cornbread casserole is a creamy, comforting Southern-style dish made with sweet corn, creamed corn, buttery cornbread mix, and cheese. It’s the perfect combination of moist cornbread and rich casserole — soft in the center with golden crisp edges — making it a beloved side at potlucks, BBQs, weeknight dinners, and holiday meals like Thanksgiving.
Ingredients for Cornbread Casserole
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1 (15 oz) can whole-kernel corn, drained
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1 (15 oz) can creamed corn
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1 cup sour cream
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½ cup (1 stick) unsalted butter, melted
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2 large eggs, lightly beaten
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1 (8.5 oz) box Jiffy corn muffin mix (or similar cornbread mix)
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1 cup shredded cheddar cheese (optional but delicious)
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½ tsp salt
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¼ tsp black pepper
Instructions
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Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch or 9×13-inch baking dish.
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Combine corn, creamed corn, sour cream, melted butter, eggs, salt, and pepper in a large mixing bowl.
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Add cornbread mix and stir until just combined (don’t over-mix). Fold in cheese if using.
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Pour batter into prepared baking dish and spread evenly.
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Bake for 40–45 minutes (9×9 pan) or 30–35 minutes (9×13 pan), until the top is golden and the center is set.
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Rest for 5–10 minutes before serving warm.
Serving Size
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Makes 6–8 servings as a side dish.
Notes
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Use Greek yogurt or plain yogurt in place of sour cream if desired.
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Leave out the cheese for a traditional sweeter taste.
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For a spicy kick, stir in diced jalapenos or green chiles.
Tips
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Avoid over-baking; casserole should be moist in the middle.
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Melt butter first and let cool slightly before mixing in eggs so they don’t scramble.
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Double the recipe for a crowd — it disappears fast!
Nutritional Info (per serving, approx. based on 8 servings)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Carbohydrates | 32 g |
| Protein | 6 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 7 g |
| Sodium | 510 mg |
Benefits
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Family-friendly comfort food — loved by adults and kids.
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Versatile — pairs with chili, barbecue, roasted meats, or holiday mains.
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Quick & easy — uses pantry staples and comes together in one bowl.
Q & A
Q: Can I make it ahead?
A: Yes! Mix everything together, cover, and refrigerate up to 24 hours. Bake when ready to serve.
Q: Can leftovers be frozen?
A: Absolutely. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw and reheat in oven.
Q: Can I make it without eggs?
A: Yes — swap eggs for a “flax egg” (1 tbsp ground flax + 3 tbsp water per egg) or use an egg replacer. Texture will be slightly different but still tasty.
