This easy Cornbread Casserole is one of those down-home recipes that’s a hit whenever you make it! It’s creamy, cheesy, and packed with three different kinds of corn!
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 cornbread, it has that perfect balance of sweet-and-savory flavors. It’s so good, you might not want to have anything else with it—just fill your plate with cheesy, creamy Cornbread Casserole.
This Cornbread Casserole recipe is going to be on my menu this year for Thanksgiving. I’m always looking for easy Thanksgiving sides to switch things up and this one fits the bill! There’s no pre-cooking or anything—just combine the ingredients and bake them. It couldn’t be any simpler!
Cornbread Casserole Recipe
Although you can make this Cornbread Casserole recipe for a holiday gathering or your next potluck, it’s also easy enough to make for a weeknight dinner. Your entire family will devour it! I guarantee there will be no bargaining, no complaints, and no “Do I really have to eat this?” Instead, there will be a bunch of empty plates!
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. (And if you have leftovers, you can make Chili Cornbread Casserole!)
- Baking powder
- Creamed corn
- Sour cream
- Sharp cheddar cheese
- Canned corn – Frozen corn kernels will work too!
- Sharp cheddar – You can substitute another cheese, but I recommend one with an assertive flavor, like parmesan or smoked gouda.
- Flour – If you’re on a gluten-free diet, you can use your favorite cup-for-cup baking flour substitute to make this recipe gluten-free.
How to Make Cornbread Casserole
1. Prepare: Preheat your oven to 350ºF and grease a 9×13-inch baking pan.
2. Combine the Dry Ingredients: Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl
3. Combine the Wet Ingredients: In another bowl, stir together the butter, eggs, creamed corn, and sour cream.
4. Mix the Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cheese and corn kernels.
5. Bake: Pour the Cornbread Casserole mixture into the prepared baking dish and bake for 45 to 55 minutes, or until the top is lightly browned.
Hint: 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!
- Tex-Mex Cornbread Casserole – Use pepper jack cheese (or stick with cheddar) and add sliced green onions and diced bell peppers to the casserole. For more heat, you can use pickled jalapeños instead of bell peppers!
- Individual Cornbread Casseroles – Instead of using a baking dish, make the casserole in individual ramekins. You’ll need to reduce the cooking time, although how much depends on the size of your ramekins.
- Herbed Cornbread Casserole – Add your favorite fresh or dried herbs to amp up the flavor.
Make a simple protein to serve with Cornbread Casserole, like baked chicken thighs, slow cooker pork carnitas, air fryer chicken breasts, or crockpot ham. It’s also great alongside the usual Thanksgiving sides like cranberry sauce and green bean casserole!
Transfer leftovers to an airtight container or leave them in the casserole dish and wrap them well. Refrigerate for up to 3 days.
Yes, it can be frozen! Transfer it 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.
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.
More Casserole Recipes To Try Out
- 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
- 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.
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.