Cornbread Casserole
A warm, golden-brown casserole that sits perfectly between cornbread and corn pudding — soft, creamy, and ever-so-slightly sweet. Whole corn kernels and creamed corn are folded into a buttery batter that bakes up into a crowd-pleasing side dish, equally at home on a holiday table or beside a bowl of chili.
For 8 servings
- prep
Preheat the oven and prepare the baking dish.
1.Place a rack in the center of the oven and preheat to 350°F.2.Grease a 9x13 inch baking dish generously with butter. - mix
Combine all the casserole ingredients.
1.In a large mixing bowl, add the melted butter, sour cream, and lightly beaten eggs.2.Add the cornbread mix, drained corn kernels, creamed corn, and a pinch of salt.3.Stir everything together with a spatula until just combined, taking care not to overmix.TIPA few lumps in the batter are fine — overmixing makes the casserole tough. - bake · ~45 min
Pour the batter into the dish and bake.
Scrape the batter into the prepared baking dish and spread it evenly with a spatula. Bake in the preheated oven for 45 to 50 minutes.
- bake
Check for doneness and let it rest.
1.Start checking at the 45-minute mark: the top should be a deep golden brown and the center should be set with a slight jiggle.2.Insert a toothpick into the center — it should come out mostly clean with a few moist crumbs.3.Remove from the oven and let the casserole rest for 5 minutes before slicing.TIPResting is key — it firms up the casserole so it slices neatly. - serve
Slice into squares and serve warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the canned corn kernels thoroughly to avoid a watery casserole.
- 2Let the casserole rest for 5 minutes after baking so it sets and slices cleanly.
- 3A few lumps in the batter are fine — overmixing develops gluten and makes the casserole dense.
- 4Bake until the center has a slight jiggle and a toothpick comes out with moist crumbs.
- 5Leftovers keep well in the fridge for up to 4 days; reheat in a 350°F oven or microwave.
Adapt it for your goals.
Cheesy
Fold in 1 cup (110 g) of shredded cheddar or pepper jack cheese with the wet ingredients for a savory, gooey twist that pairs beautifully with chili.
jalapeño cheddarJalapeño-cheddar
Add 2 finely diced fresh jalapeños (seeds removed for less heat) and 1/2 cup shredded cheddar for a Southwest-inspired kick.
gluten freeGluten-free
Use a gluten-free cornbread mix in place of standard mix — all other ingredients are naturally gluten-free, but confirm labels.
lower fatLower-fat
Substitute Greek yogurt for sour cream and reduce butter to 1/4 cup (4 tbsp) to lighten the dish while keeping it moist.
Why this is on our healthy list.
Good Source of Energy
Corn provides natural carbohydrates for sustained energy, making this a satisfying side dish for active meals.
Contains Bone-Supporting Calcium
The sour cream and butter contribute a modest amount of calcium, important for bone health.
Provides B Vitamins
Corn and eggs supply B vitamins like folate and B12, which support energy metabolism and nervous system function.
Frequently asked questions
Yes, assemble the batter up to 24 hours ahead and refrigerate; bake straight from the fridge, adding 5–10 minutes to the bake time.
