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.
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.
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.
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 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.
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
Cornbread Casserole Video
- 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
- 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.
- 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.
- Use a knife and spatula to cut squares of the casserole, or scoop it out of the pan with a large serving spoon.