Cornbread Casserole

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This quick and easy Cornbread Casserole is a side dish everyone should have in their back pocket. It’s made with cream-style corn, sour cream, canned corn, and your choice of Jiffy corn muffin mix, or you can make it from scratch. It’s pure comfort food and pairs well with so many main dishes!

overhead: a piece of cornbread casserole on a dark gray plate garnished with fresh chives and black pepper

Cornbread Casserole

Okay, are you guys going to think I’m weird if I tell you that this is one of my favorite side dishes? Yep, I will eat this over Garlic Mashed Potatoes and Turkey Gravy… GASP! My grandma would always make this when I was a kid, and I haven’t stopped enjoying it since. It’s that good!

Cornbread casserole is a great side dish that pairs well with so many things. Sometimes I’ll serve it with my Old Fashioned Meatloaf, Oven Roasted Rotisserie Chicken, or even ham or turkey for the holidays. If I had to describe its taste, I would say it’s kind of like cornbread on steroids: moist, sweet, and full of corn flavor.

It’s perfect for Thanksgiving and Christmas, or you could even serve it with chili or at a summertime barbecue. See, I told you it can go with all the things!

Why You’ll Love My Cornbread Casserole Recipe

  • The ultimate comfort food
  • So versatile
  • Can be made in advance, doubled, or in the slow cooker
  • Uses simple and easy-to-find ingredients
  • Use Jiffy corn muffin mix or make it completely from scratch!
overhead: ingredients needed to make my cornbread casserole recipe

Key Ingredients to Make Corn Bread Casserole

  • CORNBREAD – You can either make your corn casserole from scratch with all-purpose flour, cornmeal, sugar, salt, and baking powder. Or, you can replace all of that with Jiffy Corn Muffin Mix. Both will work and taste great!
  • CANNED CORN – I used two types of canned corn for my cornbread casserole recipe — whole kernel corn and cream-style corn. I find that the combination of both gives it the best texture.
  • SOUR CREAM – For added moisture and flavor. If you don’t have sour cream, use Greek yogurt for the same tang and consistency.
  • BUTTER – Also adds moisture, plus richness and flavor. The butter also helps create a nice, golden-brown crust!
  • EGG – Provides structure and binds the rest of the ingredients together.
overhead process shot collage: five pictures showing how to make corn bread casserole

Instructions to Make My Recipe for Cornbread Casserole

COMBINE THE INGREDIENTS: Add the flour, cornmeal, sugar, baking powder, salt, canned corn, sour cream, melted butter, and egg to a large bowl and mix to combine. If using Jiffy, replace the first 5 ingredients with the corn muffin mix.

BAKE: Pour the cornbread casserole mixture into your prepared baking dish and bake at 350 degrees F for 40-50 minutes.

SERVE: Pull your corn bread casserole out of the oven when the center is set. Let it cool a bit before slicing and serving. Enjoy!

overhead: my recipe for cornbread casserole fresh from the oven garnished with chopped chives

FAQ

What’s the difference between cornbread casserole and corn pudding?

Cornbread casserole is similar to cornbread in texture — it is usually moister than cornbread but still has a similar consistency. Corn pudding, on the other hand, is more of a custard instead of bread.

Should you let cornbread mix sit before baking?

If you have the time for it, letting the cornbread mixture sit for about 15 minutes at room temperature could make it taste even better. The cornmeal will have extra time to absorb all of the flavors from the other ingredients — plus, the baking powder will have extra time to activate. It’s totally optional but worth a try if you have extra time!

How to reheat leftover corn bread casserole?

I recommend that you reheat in the microwave for single servings. For larger portions, remove from the refrigerator for 30 minutes, then cover with foil and reheat in the oven at 350 degrees F for 15 minutes or until warmed through.

Can I make this recipe for cornbread casserole in advance?

Yes! Make the recipe as directed and let it cool completely. Cover and refrigerate for up to 2 days, then reheat when you’re ready to serve. It’s such a great time saver for party prep!

Can I make this recipe in the slow cooker?

Absolutely. After you make the batter, pour it into your slow cooker and cover with the lid. Cook on LOW for 3-4 hours or HIGH for 2-2.5 hours. As all crockpots cook differently, make sure to watch your casserole closely. Pull it out when the center is set.

Can I freeze this casserole?

Yes! Let it cool completely before placing it in a freezer-safe container. You can freeze the casserole for up to 3 months. Let it thaw in the fridge overnight before reheating and serving.

extreme closeup: corn casserole from scratch with pieces of corn throughout

Corn Casserole From Scratch Pro Tips

  • Bring the ingredients to room temperature before you get started. They’ll be easier to mix and fully incorporate.
  • Leave the egg out for a slightly denser version.
  • Don’t overmix: Overmixing the batter could make your cornbread casserole recipe come out tough. Mix until just combined — a few lumps of cornmeal is perfectly fine!
  • Equipment options: You can feel free to make this in a 9×13-inch baking dish, or a 12-inch cast iron skillet.
  • Tex-Mex-inspired variation: Stir in a can of green chilies and 2 cups of shredded Monterey Jack before baking. Serve topped with chopped cilantro and a dollop of sour cream or guacamole.
  • Topping ideas: Sprinkle the top with grated cheddar, crumbled cooked bacon, and chopped green onions before serving. The warmth from the cornbread will melt the cheese!
  • You could also drizzle with honey just before serving, or garnish with chopped chives.

More Side Dish Recipes To Try

Thanks so much for reading! Let me know what you think about this cornbread casserole recipe!

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Cornbread Casserole

Course: Side Dish
Cuisine: American
Keyword: jiffy corn casserole
This quick and easy Cornbread Casserole is a side dish everyone should have in their back pocket. It's made with cream-style corn, sour cream, canned corn, and your choice of Jiffy corn muffin mix, or you can make it from scratch. It's pure comfort food and pairs well with so many main dishes!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Calories: 312kcal
Author: Malinda Linnebur
Print Recipe Save Recipe

Ingredients

  • ½ cup (65g) all-purpose flour
  • ½ cup (80g) cornmeal
  • ¼ cup (50g) sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 (15.25oz) (432g) can whole kernel corn, drained
  • 1 (14.25oz) (418g) can cream-style corn
  • 1 cup (260g) sour cream
  • ½ cup (113g) butter, melted
  • 1 large egg

Instructions

  • Preheat oven to 350°F.
  • In a large bowl combine the flour, cornmeal, sugar, baking powder, and salt. Add remaining ingredients and mix just until combined. Pour into a 9×13 baking dish (or 12" cast iron skillet) and bake for 40-50 minutes or until center is set.

Notes

  1. STORAGE: Store leftovers covered in the refrigerator for up to 4 days. 
  2. MAKE AHEAD: Cook up to 2 days in advance. When ready to reheat remove from the refrigerator for 30 minutes. Cover with foil and reheat in a 350 degree oven for 15 minutes or until heated through.
  3. FREEZER FRIENDLY: Completely cool casserole and cover with foil or freeze in another freezer safe container for up to 3 months. Thaw in the refrigerator. 
  4. SLOW COOKER: Pour into a slow cooker, cover, and cook on LOW for 3-4 hours or HIGH for 2-2 1/2 hours. As all crockpots cook differently watch your casserole closely. It is done when the center is set.
  5. JIFFY CORN MUFFIN MIX: Replace the flour, cornmeal, sugar, baking powder, and salt with 1 (8.5oz)(240g) box Jiffy Corn Muffin Mix. Continue with recipe as directed.

Nutrition

Calories: 312kcal | Carbohydrates: 31g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 286mg | Potassium: 219mg | Fiber: 2g | Sugar: 9g | Vitamin A: 588IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg

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