Cornbread casserole is an easy dish to make and full of sweet, savory, & cheesy flavor!
It bakes up into a yummy and moist cake-like casserole; the perfect side dish.
Cornbread casserole is a favorite holiday side dish and there are many variations but we love this version because it is moist and flavorful with a cake-like texture.
It can be enjoyed next to turkey dinner or served hot with a hearty Texas chili, or a spicy chicken taco soup.
Ingredients for Cornbread Casserole
It doesn’t take much to make this mouthwatering treat!
CORN Creamed corn, cornmeal, and corn kernels are all loaded into this dish!
DAIRY Cheese, sour cream, butter.
Other ingredients include eggs, a pinch of baking soda, and some cheddar.
Variations for Corn Casserole
One of our favorite things about corn casserole is so many things can go in it and on it! Stuffed corn casserole makes a meal in a minute!
- MIX IN…. bacon bits, or crumbled sausage, diced green chilis, or jalapeno peppers!
- DRIZZLE WITH… maple syrup and top with toasted, chopped pecans. Add melted butter.
- SEASON WITH… Experiment with seasoning mixes like chili mix, taco, or ranch mix, and create your own signature side dish! Add fresh herbs if you have them.
How to Make Cornbread Casserole
Cornbread casserole is one of those dishes that everyone is happy to see on the table. Here’s a quick overview of the easy steps!
- Whisk dry ingredients. In another bowl, mix wet ingredients.
- Combine the two and then stir in fresh corn, cheese, or other mix-ins at this point.
- Bake according to the recipe below.
Once cooled, cover with plastic wrap. Keep it in the refrigerator until ready to reheat and serve, and it should be good for about 5 days.
Easy to Freeze
To freeze portions: Cut into portion sizes and wrap individually in plastic, then store in a zippered bag and they’ll keep about a month.
To freeze an entire casserole: Bake the casserole on an aluminum-covered casserole dish with 6 inches of foil overhanging on both sides horizontally. Once the casserole is cooked and cooled, cover it with the long foil edges and gently lift it from the casserole dish (this saves the dish for another use). Wrap in plastic wrap and label with the date on it. It will keep frozen for about 3 months. Let thaw in the refrigerator and reheat in the oven.
PRO TIP: Leftover cornbread casserole can be cut into cubes and baked at 250°F to make cornbread cubes for stuffing or croutons!
More Corn Sides
- Homemade Cornbread Recipe
- Easy Corn Casserole – classic with Jiffy mix
- Corn Pudding – moist and delicious
- Homemade Creamed Corn
- Fresh Corn Salad
Did you enjoy this Cornbread Casserole? Be sure to leave a rating and a comment below!
- ⅔ cup flour
- ⅓ cup yellow cornmeal
- ¼ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup butter melted
- 2 eggs
- 14-15 ounces canned creamed corn
- 1 cup sour cream
- 1 cup sharp cheddar cheese shredded, optional
- 15 ounces canned corn drained, optional
- Preheat oven to 350°F. Grease a 9x13 baking pan and set aside.
- Combine flour, cornmeal, sugar, baking powder and salt.
- In a separate dish, combine butter, eggs, creamed corn and sour cream.
- Mix wet and dry ingredients just until combined. Fold in cheese and corn kernels if using.
- Spread into prepared dish and bake 45-55 minutes or until lightly browned.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Oh my goodness!!!!!! This is so delicious!!! I added bacon, because everything is just better with bacon and jalapeños. I also used a mix of shredded cheddar and some shredded Kraft Italian 5 cheese blend. It makes a very large casserole so I shared with my neighbor who loves spicy food as much as we do and she gave it 10 stars!!! Thank you Holly for another wonderful recipe!!!
Your version sounds delicious Kathy! I am so glad you enjoyed this recipe!
How much corn? This can’t be 14 cans of 15 ounce cans of corn
One can, the can size can range between 14 oz and 15 oz and will still work in this recipe.
Quick and easy side dish!! Delicious. I added thin sliced jalapenos across the top. Yum!
That sounds delicious Jodi! I am so glad you enjoyed this recipe.
This is so delicious! I use a canned corn and frozen creamed corn in mine!
So happy you enjoyed it, Joyce!
My cornmeal says self rising. Should I cut back on the baking powder?
Hi Petra, we have not tried this recipe with self-rising cornmeal so I am not sure of the ratios but you will definitely want to reduce the baking powder if using self-rising cornmeal.
So good! Not usually a fan of cornbread but this recipe changed my mind. Followed the recipe exactly except did not add the last can of corn. Even my husband loved it. Thank you.
You’re welcome Dawna, so glad you love this cornbread casserole!
I make this also, except I do not add sugar. Reason the creamed corn and other can of corn is sweet enough w/o the sugar. One of my fav recipes, that the fam enjoys as well ❣️
We love the little extra sweetness, but that sounds delicious as well Evelyn. Thanks for sharing.
Can I use canned creamed corn and canned corn together, or is one a substitute for the other?
Creamed corn and canned corn have different consistencies. In this case, the recipe calls for both. The canned corn can be replaced with thawed frozen corn but both are needed for this recipe.