A cozy classic made from scratch with simple pantry ingredients. This cornbread casserole bakes to a tender middle and lightly crisp edges, no boxed mix needed.
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Holly’s Recipe Highlights
- Flavor: Moist, flavorful, and slightly sweet, with tender corn and a melt-in-your-mouth, cheesy, golden brown finish.
- Tools: Use this 9×13 casserole dish for the best lightly crisp edges.
- Serving Suggestions: Cornbread casserole is a favorite holiday side dish. I love serving it with either brown sugar ham, slow cooker turkey breast, or chili.
Pantry Corn Magic
- Corn: The star of this dish is the corn. Use creamed corn and canned corn, or replace canned with 1½ cups thawed frozen corn instead.
- Cheese: Instead of sharp cheddar cheese, Monterey Jack can also be used. For a Jalapeño cheddar flavored dish, replace the cheese with Pepper Jack + diced jalapeños.
- Cornmeal: Cornmeal gives this casserole its classic flavor. For the best texture, use a medium-grind cornmeal.
- Sour Cream: This adds a slightly tangy flavor. Room temperature sour cream will help things mix smoothly. No sour cream? No problem. Replace with full-fat Greek yogurt.
- Variations: For a smoky bacon flavor, fold in some cooked bacon and a pinch of smoked paprika. Reduce the sugar slightly, and add chives or green onions for a more savory casserole. Or make a green chile casserole by adding green chiles and a little cumin.
How it Comes Together
- Whisk together dry ingredients. In another bowl, mix wet ingredients.
- Combine the two. Add the corn, cheese, and mix-ins.
- Pour into the prepared baking dish and bake (full recipe below).
Save it For Later
Cool the leftovers completely and store in an airtight container in the refrigerator up to 4 days. It will keep in the freezer for up to 2 months. Reheat covered at 325°F until warm; uncover for a few minutes to refresh the edges.
Holiday Sideboard Favorites
Did you enjoy this Cornbread Casserole? Leave a rating and comment below!
Ingredients
- ⅔ cup all-purpose flour
- ⅓ cup yellow cornmeal
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 (14.75 ounce) can creamed corn
- 1 cup sour cream
- ½ cup melted butter
- 2 eggs
- 1 (15 ounce) can canned corn drained, optional
- 1 cup shredded sharp cheddar cheese optional
Instructions
- Preheat oven to 350°F. Grease casserole dish and set aside.
- Combine flour, cornmeal, sugar, baking powder and salt.
- In a separate dish, combine creamed corn, sour cream, butter, and eggs.
- Mix wet and dry ingredients just until combined. Fold in corn kernels and cheese if using.
- Spread into prepared dish and bake 45-55 minutes or until lightly browned.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Side Dish
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I’m going to make this for my church luncheon. Hope I don’t screw it up. Fingers crossed!
I will be making your Best Chili Recipe for the Superbowl this weekend and want to serve Cornbread with it. Is this Cornbread Casserole like a cake/bread or more like a corn pudding?
I love all your recipes and these sound delicious.
Last weekend I made your Beef Stew and it was fantastic!
So glad you loved the recipe Sandi!
This is a casserole so it’s somewhere between bread and pudding-we eat it with a fork (vs. picking it up like cornbread). You can find my cornbread recipe here and it pairs perfectly with chili!
Perfect! I followed the directions included the optional regular corn and cup of shredded cheese. Texture was light and tasted as good if not better than one with Jiffy mix. Will def make again.
Can I reduce the amount of sugar and substitute yogurt for the sour cream?
Hi Jan, I have only made this recipe as listed so I can’t say for sure. I would love to hear how it turns out for you!
Holly, my sister is vegetarian…for YEARS, and I would like to find a good recipe for vegan burgers. Do you have one?
I see you have a new recipe book. I feel guilty NOT ordering it…you have been so helpful in providing recipes I like. At 85, I don’t need more books. But I appreciate your blog so much, I feel I should send you the money anyway. As you know…every thing is online now. Even if you charge to be on Spendwithpennies, it would be worth it.
Thank you, Virginia of Sarasota, Fl.
Hi Virginia, at this time we do not have a vegetarian burger recipe. I hope you find one that works well for you! We appreciate all your support ❤️ You should feel absolutely no guilt for not ordering our cookbook! While there are cookbook exclusive recipes. our website will still contain a large collection of tried and true recipes for you to enjoy!
This was so delicious. My family and friends loved it! Thank you for the recipe.
Great to hear, Karen! Thanks for leaving a comment :)
Fantastic!!
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.
I think everything tastes yummy but it didn’t rise like I was hoping, and it doesn’t really become a nice square … like a cornbread. It’s more like a corn pudding in my case
I used the two eggs and tablespoon of baking powder but the pan felt heavy and the casserole seems a bit moist.
But Browned around edges and bottom
So I couldn’t cook it anymore than 50 minutes. Maybe this is more like a corn puddin’.
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.