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This Creamy Cornbread Casserole recipe is a sweet and savory side dish that you won’t be able to resist! It’s super easy to make and perfect for the holidays.
Old Fashioned Cornbread Casserole
I can’t get enough of this warm and buttery cornbread casserole. It’s such a simple side dish that’s filled with savory flavors and a touch of sweetness from the sugar. I love making this cornbread for fancy holiday meals or everyday weeknights – it’s great for any occasion!
This cornbread casserole uses both creamed corn and and whole corn kernels to give it the best consistency. The creamed corn will add the right amount of moisture, but the kernels will keep it from getting soggy. Apart from the corn, there are only 6 ingredients needed to make this side dish!
What is a Cornbread Casserole?
A cornbread casserole combines all the things you love about cornbread and casseroles. It’s full of your favorite cornbread flavors, and it has the soft and moist texture of a perfectly baked casserole.
This brightly colored side dish could also be considered corn pudding, but I like to call it a casserole because it’s not custard-y, as the word pudding implies.
Recipe Ingredients
- Eggs: The eggs are needed to bind the casserole together and give it some fluffiness. You definitely don’t want to leave them out.
- Sour Cream: This will add moisture and give your cornbread great flavor.
- Melted Butter
- Sugar
- Salt: Never underestimate salt. It doesn’t always make food taste “salty,” but it actually enhances flavors.
- Cornbread Mix
- Whole Corn Kernels
- Creamed Corn
How to Make Cornbread Casserole
- Prepare for Baking: Preheat the oven to 350°F (180°C). Spray a 9-inch square baking dish with nonstick spray. Set aside.
- Combine Casserole Ingredients: In a large bowl, combine the eggs, sour cream, butter, sugar and salt and whisk until well combined.
- Add Corn & Cornbread Mix: Add the cornbread mix, whole corn kernels and creamed corn and stir together until combined.
- Bake: Pour the mixture into the prepared baking dish and bake for 55-60 minutes, or until the top and edges are lightly brown. If it seems a little jiggly in the middle, that’s fine.
- Serve Warm: Remove your casserole from the oven, serve it warm and enjoy!
Tips for the Best Casserole
- Adjust to Taste: You can change the amount of sugar you add to this dish based on your flavor preferences. If you don’t want your cornbread to have a touch of sweetness, feel free to leave out the sugar altogether.
- Double the Recipe: If you’re serving a crowd, you can double this recipe and bake your cornbread in a 9×13-inch baking dish.
- Don’t Over Bake: Once the edges of your casserole are lightly browned, it’s time to remove it from the oven. Over baking this casserole may cause it to get a bit dry.
Can This Recipe Be Made Ahead?
You can store the prepared batter for this cornbread for a couple hours before baking it, if preferred. Keep it well covered in the fridge and be ready to add a few minutes to the baking time since the batter is chilled.
Serving Suggestions
- Add a Garnish: If you want to add a simple garnish to your cornbread, sprinkle it with some scallions or cilantro leaves!
- Add Mix-Ins: There are tons of tasty mix-ins you can add to your cornbread casserole. It tastes amazing with crumbled bacon, spinach, cheese or jalapeños.
- Top with Butter: This cornbread is nice and buttery on its own, but you can always spread a little extra butter on top for good measure.
- Serve with Meat: This casserole makes a lovely side dish for any chicken, pork or steak recipe! It goes really well with this Slow Cooker Lemon Butter Chicken recipe.
How to Store and Reheat Leftovers
Store leftover pieces of cornbread casserole in an airtight container in the fridge. Enjoy your leftovers within 4 days for the best results. You can eat this cornbread cold or heat it up in the microwave!
If you’d like to store your leftovers for longer, you can keep them in the freezer. Store them in an airtight container for up to 6 months and thaw them overnight in the fridge before reheating.
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Cornbread Casserole
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour
- Yield: 8
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
This creamy Cornbread Casserole is a sweet and savory side dish that you won’t be able to resist! It’s super easy to make and perfect for the holidays.
Ingredients
- 2 large eggs
- 1 cup (230g) sour cream
- 1/2 cup (112g) unsalted butter, melted
- 2 tbsp (26g) sugar
- 1/4 tsp salt
- 8.5 ounce package cornbread mix (I use Jiffy)
- 15 oz can whole corn kernels, drained
- 15 oz can creamed corn
Instructions
- Preheat oven to 350°F (180°C). Spray a 9-inch square baking dish with nonstick spray. Set aside.
- In a large bowl, combine the eggs, sour cream, butter, sugar and salt and whisk until well combined.
- Add the cornbread mix, whole corn kernels and creamed corn and stir together until combined.
- Pour the mixture into the prepared baking dish and bake for 55-60 minutes, or until the top and edges are lightly brown. If it seems a little jiggly in the middle, that’s fine.
- Remove casserole from oven and serve warm.
Nutrition
- Serving Size:
- Calories: 336
- Sugar: 4.6 g
- Sodium: 457.2 mg
- Fat: 20.7 g
- Carbohydrates: 32.1 g
- Protein: 6.7 g
- Cholesterol: 87.8 mg
This is our favorite holiday side dish. We make this at least once a month. The only tie I’ll include is after all ingredients, let the batter sit for at least 5 minutes. I find the cornbread rises higher and more fluffy. Try the anytime, it’s too tasty to have to wait all year!
I’m so glad it’s been a hit!
How do you think it would be as muffins?
Probably would be good!
Can I use an 8 inch dish?
Sure, it just may take longer to bake.
I would love to serve this casserole at our Thanksgiving meal at 4:00 pm. Can I bake this casserole Thanksgiving morning? How can I store it until dinner
Do you have anything you can use to keep it warm? Like one of those casserole warmer carriers? Maybe something like that would keep it warm?
This recipe is the best. Made it for Thanksgiving and my family raved. I added a can of diced mild peppers because we’re those people. 🙂 Kids asked for the recipe and I’m sure this will become a holiday tradition. Thanks!!!
Hi! If doubling and baking in a 9×13 dish, do you still recommend 350 for 55 minutes?
It may need a little bit longer to bake. I would bake it for about 55 minutes and then check it.
I made this one time with a jiffy mix that had honey in the mix, it was to die for, it must have been a limited time thing because i can’t find it anymore. Can i use honey instead of sugar?
I haven’t tried it, but that would probably be fine.
This was absolutely delicious. I picked this recipe from many to add to our Christmas dinner, as it goes so well with ham. So glad I did!! It was a hit. I only had 8 x 8 pans so I baked on 325 for a bit longer and it came out just perfect.
This is fantastic! Any recommendations on how to turn this into a freezer side and cook from frozen? Thanks!
So delicious! This is so easy and so good. I’ll be making this often!
I love cornbread casserole!! My cousin brings it every year to our family Christmas 🎄. My kids also love it. So I figured I’d look up the recipe and make it for Christmas dinner..I only have the whole kernel corn (sweet)..I didn’t know that i.was going to need cream corn too. So I’m going to have to try adding a little extra to each of the other ingredients and hopefully it will help keep my casserole moist. Any suggestions on how much extra to add of a different ingredient to make up for not having cream corn?? Thank you for sharing your recipe 😊, my mom is going to be so excited that I found it!!
I too, am planning on making this to go with our ham and beans soup, but I only have whole kernel corn and no cream corn and unfortunately am under quarantine and can’t get to the store.. did you end up making this without the cream corn?? If so, how was it?? I’ve never made this before, but really excited to try making it
To replace creamed corn, I would try regular corn, pureed lightly, with a dash of milk or cream. I do a similar thing with my banana bread recipe, using the same amount of any pureed fruit to replace the banana- even pureed corn, which makes a cornbread that doesn’t need cornmeal.
I’ve used this recipe now 2 years, and love it. The whole family and anyone that has come over as well that ate this.
I did make 1 mistake I have one pan that is weird. It says it’s 9×13 but it’s a bit bigger I think. It dried that one out a bit. I’m assuming cooking time. I had sharp cheese to mine. Not a lot just enough to swirl in and get that taste.
It’s Thanksgiving!!! My 9 inch casserole dish is being used and I didn’t think it through! Can I use 9X13 and just cook for less time?
That should be fine, I’m just not sure if the time.
It was the easiest dish I have ever made. Delicious is the only word to describe it. I am a made from scratch cook who don’t usually try semi home made dishes. This is a winner to remaine in my holiday recipe file.
I have not tried this yet but could other meats such as chicken, pork, or steak be a mix in? Spinach, bacon or cheese all sound very good.
I would think any of those should be OK.
Do you strain the whole kernel corn?
Yes, you do.
Hi Cathy I do not suggest mixing any meats into the casserole. If you must, make sure to pat extremely dry or your casserole may be runny.
I LOVE CORNBREAD