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This cheesy Cornbread Casserole recipe is creamy, cozy and packed with flavor! With just 10 minutes of prep time, it’s the perfect comfort food side dish for weeknight dinners, holiday feasts, or potlucks. Your family will devour every last bite!
My Homemade Cornbread is wildly popular with readers—and with my family too! You’ll also love this Easy 5-Ingredient Corn Casserole, which mixes up in minutes.
Why you’ll love this easy casserole side dish!
Calling all corn lovers! If you didn’t get your fill of fresh corn on the cob last summer, this Cornbread Casserole will help you make up for it. It has cornmeal, creamed corn, and corn kernels in it.
A trifecta of corn!
Just like my Skillet Cornbread, it has that perfect balance of sweet-and-savory flavors. Since I first developed this recipe, I’ve been making it as an easy Thanksgiving side dish every year, and my family always looks forward to it. (We’re definitely corn lovers around here!)
- No muss, no fuss: Like I said, this is an EASY side dish—just combine the ingredients and bake them. And you know we all need a few low effort sides when we’re juggling an entire holiday menu. It’s also a great side for a busy weeknight!
- Feeds a crowd: This recipe yields 12 servings, so it’s great for holidays and potlucks, or for when you want to cook once and eat twice during the work week.
- Three kinds of corn: Which means you get the creaminess of creamed corn, the sweet pop of whole corn kernels, and the satisfying texture of cornmeal.
Serve this casserole for a holiday or a weeknight dinner and I guarantee there will be no bargaining, no complaints, and no “Do I really have to eat this?” from your kids. Instead, there will be a bunch of empty plates! (My Easy Corn Soufflé is always a win too.)
Table of Contents
Ingredients for Cornbread Casserole
See the recipe card below this post for ingredient quantities and full instructions.
- Yellow cornmeal – Don’t use white cornmeal; it’s not the same. White cornmeal isn’t as sweet and it won’t give your casserole that beautiful golden color. (And if you have leftovers, you can make Chili Cornbread Casserole!)
- Flour – Use all-purpose flour for the best texture.
- Butter – I recommend unsalted butter, which puts you in control of the salt level of the recipe.
- Creamed corn – Nothing fancy, just canned cream corn!
- Sour cream – I always use full-fat sour cream in a casserole like this; it’ll make it richer and extra moist.
- Sharp cheddar cheese – You can substitute another cheese, but I recommend one with an assertive flavor, like Parmesan or smoked gouda.
- Canned corn – Frozen corn kernels will work too, as will fresh.
- Other baking ingredients – You will also need granulated sugar, baking powder, and salt for this casserole. Always use fresh baking powder when baking.
Variations
- Tex-Mex cornbread casserole: Use pepper jack cheese, add sliced green onions, and swapped the canned corn for Mexicorn. For more heat, you can also add pickled or diced fresh jalapeños. Serve with cilantro, sour cream, and salsa.
- Gluten-free option: You can use your favorite cup-for-cup baking flour substitute to make this recipe gluten-free.
How to Make Cornbread Casserole
This easy side dish comes together in just a few steps!
- Mix the wet and dry ingredients: Preheat your oven to 350ºF. Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In another bowl, stir together the butter, eggs, creamed corn, and sour cream.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cheese and corn kernels.
- Transfer to baking dish: Spread the cornbread mixture into a greased 9×13 casserole dish.
- Bake: Bake for 45 to 55 minutes, or until the top is lightly browned.
Serving Suggestions
- Make a simple protein to serve with this cheesy cornbread casserole, like baked chicken thighs, air fryer chicken breasts, or crockpot ham.
- It’s also great alongside the usual Thanksgiving sides like homemade cranberry sauce and green bean casserole!
- Pair it with other comfort food favorites like fried chicken, Cracker Barrel mac and cheese, and Southern collard greens.
Storage Instructions
- Refrigerator: Transfer leftovers to an airtight container or leave them in the casserole dish and wrap them well. Refrigerate for up to 3 days.
- Freezer: Transfer the casserole to a freezer bag or airtight container and freeze it for up to 2 months. Let it thaw in the fridge before heating it up.
- To reheat: Cover with foil and bake at 350°F for 15-20 minutes until heated. Remove foil for final 5 minutes if you want the top to crisp up. You can also warm up individual portions in the microwave.
Frequently Asked Questions
There are a lot of ways to make a cornbread casserole, but almost all of them are made with basic cornbread ingredients like cornmeal, eggs, baking powder or soda, and butter or oil. My recipe also has creamed corn, sour cream, cheese, and fresh corn kernels.
Yes, you can! Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. When ready, let sit at room temperature 30 minutes and bake per instructions.
If you want to swap out the sour cream, I’d recommend using plain full-fat Greek yogurt.
If you’re warming up leftovers in the oven, cover the casserole dish the whole time you’re reheating it. The microwave will also give you moister reheated leftovers.
More Crowd-Pleasing Corn Recipes
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Cheesy Cornbread Casserole
Ingredients
- ⅔ cup flour
- ⅓ cup yellow cornmeal
- ¼ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup butter melted
- 2 eggs
- 15 ounces canned creamed corn
- 1 cup sour cream
- 1 cup sharp cheddar cheese
- 15 ounces canned corn drained optional
Instructions
- Preheat the oven to 350°F. Grease a 9×13 baking pan and set aside.
- Combine flour, cornmeal, sugar, baking powder and salt.
- In a separate dish, combine butter, eggs, creamed corn and sour cream.
- Mix wet and dry ingredients just until combined. Fold in cheese and corn kernels if using.
- Spread into prepared dish and bake 45-55 minutes or until lightly browned.
Notes
- Melt the butter on the stovetop: I always like melting the butter in a saucepan instead of in the microwave. Maybe it’s just me, but when I do it in the microwave, about half the time it spatters all over!
- Don’t over-mix: Mix the batter just until combined — overmixing can lead to a dense texture.
- Brown the top: You can turn on the broiler during the last few minutes of cooking time if you want to really brown the top! This will make it toasty and crispy.
I think this is STILL one of my all-time favorites. It’s ALWAYS delish!
Simply divine. But could use a little less salt and a little more sugar, in my opinion.
I like sweet cornbread too!
This is wonderful!
My husband and I loved it!
My only complaint is it makes alot, im going to try to cut recipe in half.
I haven’t tried to freeze, so that maybe a posibility.