Cornbread Casserole
Make your meal complete with our comforting cornbread casserole. Moist, and full of flavor, it’s the perfect side dish for any occasion.
This comforting cornbread casserole is a moist and delicious side dish that pairs well with many main dishes, including beans, baked ham, chicken, soups, stews, and chili. Sour cream, butter, and cream-style corn make it super moist and more like a side dish casserole than a bread. And you’ll like the fact that it’s easy enough for any meal. Combine a package of corn muffin mix with eggs, sour cream, butter, and two cans of corn, and you have a fantastic side dish!
Whether you’re serving it at a holiday gathering, a potluck, or a weeknight dinner, this corn casserole is sure to be a hit with everyone at the table.
Why You’ll Love It
Moist and flavorful. Sour cream and creamed corn make this soft and spoonable with a rich, buttery texture.
Quick and easy. Just mix, bake, and serve—perfect for weeknights or busy holidays.
Perfect side dish. Complements a wide range of main courses, from barbecue to chili and more.
Ingredient Notes
- Eggs: Help set the casserole and bind the mixture together.
- Sour cream: Adds richness and a slightly tangy flavor; use full fat or light.
- Butter: Melted butter keeps the casserole tender and flavorful.
- Corn muffin mix: Jiffy or any similar brand works well.
- Whole kernel corn: Drained before adding; adds sweetness and texture.
- Cream-style corn: Provides moisture and a creamy consistency.
Steps to Make Cornbread Casserole
- Preheat the oven and grease a 9-inch baking pan or line it with greased parchment.
- Whisk the eggs and sour cream together, then whisk in the melted butter.
- Stir in the corn muffin mix until fully combined.
- Add both types of corn and stir to form a thick batter.
- Spread the batter evenly in the prepared baking dish.
- Bake until lightly browned and set in the center.
- Cool slightly before cutting into squares and serving warm.
Tips for Cornbread Casserole
- Use room-temperature ingredients to help the batter come together smoothly.
- Don’t overmix—just stir until combined to keep the texture tender.
- Let it rest for 10 to 15 minutes before serving to allow it to set fully.
- If you want a firmer sliceable texture, bake on the longer side of the range.
Recipe Variations
- Cheese: Add 1 cup of sharp cheddar, Monterey jack, or pepper jack cheese to the batter.
- Vegetables: Add a few tablespoons of finely chopped onions and red bell pepper for extra flavor and color.
- Heat: Add 2 tablespoons of minced jalapeño pepper to the batter.
- Sausage: Brown 1/2 to 1 cup of sausage, drain it well and add it to the batter.
Serving Ideas
- Beans: The casserole pairs beautifully with baked beans, slow cooker red beans and rice, and barbecued baked beans.
- Pork Ribs: The casserole’s moist, creamy texture balances the smoky, tangy flavor of BBQ ribs.
- Pulled Pork: The natural sweetness of the corn contrasts nicely with the savory and tangy pulled pork.
- Fried Chicken: Crispy buttermilk fried chicken and moist, creamy casserole make a fabulous Southern-style meal.
- Coleslaw: A crisp, tangy coleslaw adds a refreshing contrast.
- Chili: If you like cornbread with your chili, change things up with this flavorful casserole.
How to Store and Reheat
Refrigerate: Store cooled leftovers in a covered container for up to 4 days.
Freeze: Wrap portions tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
To Reheat: Warm in a 325°F oven, covered with foil, or microwave individual portions until heated through.
Cornbread Casserole
Ingredients
- 2 large eggs
- 1 cup sour cream, full fat or light
- 1/2 cup butter, melted
- 1 8-oz pkg Jiffy corn muffin mix, (8 oz) or similar
- 1 15-oz can whole kernel corn, drained
- 1 14.75-oz can cream-style corn
Instructions
- Prepare the Oven and Pan: Heat the oven to 350 F and grease a 9-inch baking pan or line it with greased parchment paper.
- Mix the Eggs: Whisk the eggs with the sour cream in a mixing bowl, then whisk in the melted butter.
- Make the Batter: Add the corn muffin mix and blend well.
- Add the Corn: Add the drained kernel corn and creamed corn to the batter and stir to blend.
- Spread in the Pan: Spread the batter in the prepared baking pan.
- Bake: Bake the cornbread casserole for 45 to 55 minutes or until the top is lightly browned.
- Cool Slightly: Transfer the casserole to a rack to cool.
- Serve: Cut the cornbread into squares and serve it warm with a drizzle of melted butter if you like.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
