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Cornbread casserole with a serving spoon in it.

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


  • 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.



  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.


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