Cornbread Casserole

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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 on a white 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.

top view of ingredients to make Cornbread Casserole

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.

ingredients on a sheet to make Cornbread Casserole

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!

  1. Whisk dry ingredients. In another bowl, mix wet ingredients.
  2. Combine the two and then stir in fresh corn, cheese, or other mix-ins at this point.
  3. Bake according to the recipe below.

ingredients in a bowl to make Cornbread Casserole


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.

Cornbread Casserole on a dish with butter and a bite taken out

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

Did you enjoy this Cornbread Casserole? Be sure to leave a rating and a comment below! 

Cornbread Casserole on a white plate with butter and a casserole dish full in the back
5 from 37 votes
Review Recipe

Cornbread Casserole

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Author Holly Nilsson
This sweet, flavorful Cornbread Casserole is a must-have side dish, perfect for a family gathering!


  • cup flour
  • 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

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  • 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.

Recipe Notes

Canned corn can be replaced with 1 1/2 cups thawed frozen corn.
Variations: try changing up the cheese, adding bacon bits, or crumbled sausage, diced green chilis, or jalapeno peppers!
Leftovers can be sealed and refrigerated up to 5 days or frozen. I recommend heating leftovers to serve.

Nutrition Information

Calories: 263, Carbohydrates: 24g, Protein: 6g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 67mg, Sodium: 499mg, Potassium: 254mg, Fiber: 1g, Sugar: 6g, Vitamin A: 514IU, Vitamin C: 2mg, Calcium: 141mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best Cornbread Casserole, cornbread casserole, Cornbread Casserole recipe, how to make Cornbread Casserole
Course Casserole, Side Dish
Cuisine American
ingredients to make Cornbread Casserole with the final dish and a title
Cornbread Casserole on a plate with writing
ingredients in a glass bowl to make Cornbread Casserole
Cornbread Casserole on a dish with a title
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. 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.5 stars

  2. 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 ❣️5 stars

    1. 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.