Cornbread Casserole

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.

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.

corn , sour cream , butter , cornmeal , eggs , sugar , flour, creamed corn , cheese , baking powder , salt and pepper with labels to make Cornbread Casserole

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.

wet ingredients mixed in a bowl with dry ingredients , corn and cheese in seperate bowls to make Cornbread Casserole

mixing ingredients together in bowl to make Cornbread Casserole

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).

For a softer crumb, let the batter rest for 5 minutes before baking.
Change the sweetness by using 1–2 tablespoons of sugar and add a pinch of garlic powder.
This corn casserole is done when the center has minimal jiggle, and it reads about 200°F with an instant-read thermometer.
To make ahead, store dry and wet ingredients separately for up to 24 hours. Combine all the ingredients before baking.
For half a batch, use an 8×8 casserole dish, and begin checking for doneness around 35–40 minutes.

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

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

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.

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: This casserole can be sealed and refrigerated up to 4 days. It will keep for 2 months in the freezer.

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

Course Casserole, Side Dish

Cuisine American

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