Cornbread casserole is a savory dish that pairs perfectly with easy weeknight meals, BBQ, family gatherings, and more. Ready in just 45 minutes, this simple casserole recipe will feed a crowd - and you'll still have leftovers!
I love a good piece of cornbread. I know that everyone likes their cornbread a certain way, but for me, I'm all about just having some. I do prefer it to be moist and not dried-out, but besides that, I'll never say no to a slice or two.
But this cornbread casserole recipe is different. It falls somewhere between regular cornbread and corn pudding. Now that I've perfected the recipe and know it can be this good, I know for a fact that I'll never want to settle for anything less.
The texture is light and fluffy, and moist, which creates such a savory experience. It's also one of those dishes that you can literally enjoy as is or pair with a few toppings to change up the flavor.
Since it makes such a large batch, it's super simple to take to gatherings to share with family and friends. This has been one of my go-to's for years, and I've yet to hear a complaint yet.
Be sure to check out my Smoked Cornbread for another unique spin. It's so good - at all times of the year!
Cornbread mix - Adding this is such a helper in keeping the recipe simple and easy. I normally use Jiffy corn muffin mix.
Creamed corn - This helps to add a creamy texture and taste.
Whole kernel corn - I like to use sweet corn as it really gives a great pop of sweetness.
Sour cream - Helps to make sure that the casserole texture is moist.
Milk - I generally avoid using skim milk or low fat milk as I think fuller fat kinds of milk taste better.
Eggs - Helps to bind together all of the ingredients.
Sugar - Just a little bit of sweetness makes the flavor really stand out.
Onion - Diced onion is a great texture and flavor enhancer.
Baking powder - Gives the casserole recipe a nice fluffy texture.
Salt - Just a pinch enhances the other flavors in the cornbread casserole.
How to make Cornbread Casserole
I promise you that the mixture is super simple to do. Just follow the easy instructions below to get started.
Step One: Preheat the oven to 350.
Step Two: Stir together all the ingredients until smooth in a large bowl.
Step Three: Pour into a greased 9x13 baking dish. I normally just spray it with cooking spray.
Step Four: Bake for 45 minutes or until golden brown and no longer jiggly.
Add cheese - Corn casseroles taste great with cheese! It doesn't have to be a ton, but a little bit of cheddar cheese mixed in with the corn pudding batter would be yummy.
Add meat - If you want to add some cooked ground beef or cooked sausage into the mixture, do so. You can mix them in or layer them until the corn pudding topping. Bacon is another great mix-in idea.
Add toppings - Don't forget about the toppings. Each person can add whatever they'd like to their own slice and enjoy every bite. Sour cream, hot sauce, diced meat, melted cheese - the options are endless!
What do I add to change this to Mexican Cornbread Casserole?
It's so simple! You can add some taco seasoning to the cornbread batter. Also, add some diced jalapeno peppers for some extra spice and heat! This is one of my favorite cornbread casserole recipes because it's a little bit spicy, with a little bit sweet. It's a sweet heat!
Anything that you wanted to add to it to give it more of a Mexican flavor, you could! Even cooking up some chorizo meat and adding it to the batter would be an amazing flavor.
Can I use frozen corn kernels?
You can, but I recommend putting them in the fridge to thaw before mixing them in. This way, they don't make the Jiffy cornbread mix (or whatever mix you're using) soggy and full of excess liquid.
What toppings do you add?
I'm all about adding melted butter to the top of my piece. You can also add some protein to this side dish by adding some sour cream and bacon bits right on top, too!
What does corn casserole pair well with?
Honestly, anything. Cornbread casserole or corn pudding goes well with pork, chicken, beef - you name it! You can also use it to pair with soups and salads as well.
I tend to make this a lot for Thanksgiving, Christmas, and other holidays, and it's always the perfect comfort food that just fits well with anything. Trust me. Just make it, and people will love it!
- 17 oz cornbread mix (2 boxes, such as Jiffy)
- 15 oz creamed corn (1 can)
- 15 oz whole kernel corn (1 can)
- ½ cup sour cream
- ½ cup milk
- 2 eggs
- 2 tablespoon sugar
- 2 tbsp finely chopped onion
- 1 tablespoon baking powder
- 1 teaspoon salt
- Preheat the oven to 350.
- Stir together all the ingredients until smooth.
- Pour into a greased 9x13 baking dish.
- Bake for 40-45 minutes or until golden brown and no longer jiggly.