Cornbread Casserole
A rich, moist, and savory Southern classic that's part cornbread, part pudding. Made with creamed corn and whole kernels, it’s a crowd-pleasing side dish perfect for holidays or weeknight dinners.
For 8 servings
7 steps. 50 minutes total.
- 1
Preheat your oven to 350°F (175°C)
- a.Position a rack in the center of the oven. Generously grease a 9x9 inch baking dish or a 2-quart casserole dish.
- 2
Step 2
- a.In a large mixing bowl, whisk together the sour cream, melted butter, and lightly beaten eggs until the mixture is smooth and well combined.
- 3
Stir in the drained whole kernel corn and the undrained cream-style corn
- a.Mix until everything is evenly distributed.
- 4
Step 4
- a.Add the cornbread mix, shredded cheddar cheese, salt, and freshly ground black pepper to the bowl. Gently fold the ingredients together until just moistened. Be careful not to overmix, as this can result in a dense casserole.
- 5
Step 5
- a.Pour the batter into the prepared baking dish and use a spatula to spread it into an even layer.
- 6
Bake for 45-55 minutes
- a.The casserole is done when the top is golden brown, the edges are pulling away from the sides, and a toothpick inserted into the center comes out with moist crumbs but no wet batter.
- 7
Step 7
- a.Remove the casserole from the oven and let it rest on a wire rack for 10-15 minutes before slicing. This allows it to set properly. Garnish with chopped green onions before serving, if desired.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, brown the butter in a saucepan before melting it completely and adding it to the batter.
- 2Ensure your eggs and sour cream are at room temperature for a more even bake and a smoother texture.
- 3Don't overmix the batter after adding the cornbread mix; a few lumps are perfectly fine and will result in a more tender casserole.
- 4The casserole can be assembled a day in advance. Cover and refrigerate, then bake as directed, adding 5-10 minutes to the baking time.
- 5Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or the entire dish in the oven.
Adapt it for your goals.
Spicy
Add 1-2 tablespoons of finely diced jalapeños (fresh or pickled) or a 4-ounce can of chopped green chiles to the batter for a spicy kick.
MeatyMeaty
Fold in 1/2 cup of cooked and crumbled bacon, breakfast sausage, or diced ham for a heartier, more savory casserole.
CheesierCheesier
Sprinkle an additional 1/2 cup of shredded cheddar cheese over the top of the casserole during the last 10 minutes of baking for a golden, cheesy crust.
HerbaceousHerbaceous
Add 2 tablespoons of chopped fresh chives or cilantro directly into the batter for a fresh, herby flavor.
Why this is on our healthy list.
Source of Fiber
Corn is a good source of dietary fiber, which is important for digestive health, helping to promote regularity and support a healthy gut microbiome.
Energy Boosting
The carbohydrates from the corn and cornbread mix provide a readily available source of energy, making this a satisfying and hearty side dish.
Contains Essential Nutrients
This dish provides various nutrients, including calcium from the cheese and sour cream for bone health, and B vitamins from the corn which are vital for energy metabolism.
Frequently asked questions
Cornbread casserole is a rich and indulgent side dish, high in carbohydrates and fats from the butter, cheese, and sour cream. It's best enjoyed in moderation as part of a balanced meal. It does provide some dietary fiber from the corn.