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Home » Side Dishes » Cornbread Casserole

Published: July 14, 2021 Last Modified: July 14, 2021 By Sara 10 Comments

Cornbread Casserole

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This cornbread casserole is a blend of corn muffin mix, canned corn, creamed corn, seasoning, eggs and butter, all baked together to make a hearty dish.

This cornbread casserole is a blend of corn muffin mix, canned corn, creamed corn, seasoning, eggs and butter, all baked together to make a hearty dish that’s perfect for feeding a crowd. Cornbread casserole pairs perfectly with turkey, chicken or seafood and makes for a great holiday side.

I’m always looking for side dish recipes that are simple to make, yet adored by both kids and adults. Some of our family favorites include oven roasted potatoes, succotash and this sweet and savory casserole.

This cornbread casserole is a blend of corn muffin mix, canned corn, creamed corn, seasoning, eggs and butter, all baked together to make a hearty dish. This cornbread casserole is a blend of corn muffin mix, canned corn, creamed corn, seasoning, eggs and butter, all baked together to make a hearty dish.

Cornbread casserole with a serving spoon in it.

Every year when the holidays roll around, I make cornbread casserole. It has all the great flavors of cornbread, but is never dry or crumbly and is loaded with flavor. I love that this recipe is quick to put together, feeds a lot of people, and uses ingredients that I typically have on hand.

How do you make cornbread casserole?

This dish has a batter that’s made with canned corn, creamed corn, butter, eggs, sour cream and corn muffin mix. Simply stir all the ingredients together until well combined, then spread the batter into a greased pan. Bake the casserole until the top is golden brown and the center is set. Sprinkle with fresh herbs if desired, then serve and enjoy.

Bowls of ingredients with cans of corn and a box of corn muffin mix.

Tips for the perfect dish

  • I use canned corn for the convenience factor, but this dish also works well with fresh corn or frozen corn kernels.
  • This recipe is most commonly made with Jiffy corn muffin mix. If your store does not carry Jiffy, any box of cornbread or muffin mix that’s the same weight will work just fine.
  • Leftover cornbread casserole will stay fresh in the refrigerator for up to 4 days. You can reheat individual pieces of casserole in the microwave, or reheat the whole casserole by covering the dish with foil and baking at 325 degrees F until warmed through.
  • Looking to save on a few calories? Feel free to use light sour cream and cut the butter in half.
  • You can easily double this recipe and bake it in a 9″x13″ pan for a larger group.

Corn, sour cream, corn muffin mix and sugar in a bowl.

Make Ahead Instructions

One thing I love about this dish is that it can be prepared in advance! Make the batter, then pour it into a greased pan. Cover the pan with foil, then place it in the refrigerator for up to 8 hours. Uncover and bake as directed. You may need to add another 5-10 minutes to the baking time to compensate for starting with a cold casserole.

Cornbread batter in a mixing bowl.

Cornbread casserole flavor variations

This is a basic version of corn casserole, but I often add other ingredients that I have on hand for different flavor profiles!

  • Meat: Stir in up to 1/2 cup of cooked crumbled bacon or finely diced ham.
  • Cheese: Add 3/4 cup shredded cheddar or Monterey Jack cheese.
  • Vegetables: Mix in 3/4 cup of cooked veggies such as bell peppers, green onions or jalapenos.

A square of cornbread casserole topped with parsley.

This casserole is a classic for good reason – it’s perfectly creamy with a fresh corn flavor, and is always a crowd pleaser!

More side dishes to savor

  • Crock Pot Mashed Potatoes
  • Roasted Parsnips
  • Crispy Brussels Sprouts
  • Noodle Kugel
  • Roasted Cabbage

Cornbread Casserole Video

Cornbread casserole with a serving spoon in it.
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5 from 10 votes

Cornbread Casserole

This cornbread casserole is a blend of corn muffin mix, canned corn, creamed corn, seasoning, eggs and butter, all baked together to make a hearty dish that's perfect for feeding a crowd. Cornbread casserole pairs perfectly with turkey, chicken or seafood and makes for a great holiday side.
Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 239kcal
Author Sara Welch

Ingredients

  • 8 tablespoons butter melted
  • 2 eggs
  • 8 1/2 ounce box corn muffin mix such as Jiffy
  • 15 ounce can corn kernels drained
  • 14 3/4 ounce can creamed corn do not drain
  • 2 teaspoons granulated sugar
  • 1 cup sour cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 teaspoons chopped herbs such as parsley, thyme or chives
  • cooking spray

Instructions

  • Preheat the oven to 350 degrees F. Coat a 8 or 9 inch square pan, or 2 quart baking dish with cooking spray.
  • Place the butter, eggs, corn muffin mix, corn kernels, creamed corn, sugar, sour cream, salt and pepper in a large bowl. Stir until a thick batter forms.
  • Pour the batter into the pan and spread it into an even layer.
  • Bake for 40-45 minutes or until top is browned.
  • Let cool for 5-7 minutes. Sprinkle with fresh herbs if desired, then serve and enjoy.

Notes

  1. The casserole is ready when the top is lightly browned and the inside is just set. You can check for doneness by inserting a toothpick into the center of the casserole, it should come out with a few crumbs attached.
  2. Use a knife and spatula to cut squares of the casserole, or scoop it out of the pan with a large serving spoon.

Nutrition

Calories: 239kcal | Carbohydrates: 37g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 86mg | Sodium: 473mg | Potassium: 233mg | Fiber: 3g | Sugar: 10g | Vitamin A: 690IU | Vitamin C: 3.5mg | Calcium: 62mg | Iron: 1.5mg
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    Comments

    1. Jacque says

      August 15, 2021 at 1:49 pm

      5 stars
      Served this with your Instant Pot whole chicken recipe, and it was the perfect, family friendly meal! Love all your recipes; they never disappoint!

      Reply
    2. veenaazmanov says

      August 3, 2021 at 7:41 pm

      5 stars
      Sounds interesting and looks yummy to. I love the combination of ingredients. Definitely a comforting meal by itself.

      Reply
    3. Ley says

      August 3, 2021 at 6:40 pm

      5 stars
      Turns out really great! Will definitely making this again and again!

      Reply
    4. Meenakshi Thakur says

      August 3, 2021 at 5:47 pm

      5 stars
      Such a wholesome dish and a perfect side dish. One question- what can I add to substitute eggs here? TIA

      Reply
    5. Caroline says

      August 3, 2021 at 5:23 pm

      5 stars
      This looks like it must be so comforting and love all those chunks of corn showing through.

      Reply
    6. Sharon says

      July 19, 2021 at 6:32 pm

      5 stars
      I love it when I see this type of casserole at holiday gatherings. Now with this recipe, I can make my own at home anytime.

      Reply
    7. Anjali says

      July 19, 2021 at 5:56 pm

      5 stars
      This casserole looks so warming, comforting and reminds me of something my mom used to make every Thanksgiving! Can’t wait to try your recipe soon! I feel like my family would love it!

      Reply
    8. Vicky says

      July 19, 2021 at 5:51 pm

      5 stars
      Just—YUM!! This casserole looks amazing and the epitome of comfort food!!

      Reply
    9. Beth says

      July 19, 2021 at 4:41 pm

      5 stars
      Yummy! This casserole was such a delicious recipe. This was perfect for our dinner with my sister the other night! Such a tasty and great side dish!

      Reply
    10. Jac says

      July 19, 2021 at 2:16 pm

      5 stars
      Oh this cornbread casserole looks so fluffy and tasty, love the idea of adding cooked veggies. My kids love American food so this recipe is perfect 🙂

      Reply

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