Cornbread Casserole Recipe
This easy cornbread casserole recipe is creamy, cheesy, and downright comforting—perfect for holidays, potlucks, or weeknight dinners!
Ingredients
- 1 box 8.5 oz cornbread mix or corn muffin mix – Jiffy is classic, but any brand works.
- 1 can 15 oz whole kernel corn, drained – Adds texture and pops of sweetness.
- 1 can 15 oz creamed corn – Brings creaminess and that signature soft bite.
- 1 cup sour cream – Makes it tangy and extra moist.
- ½ cup 1 stick melted butter – Because butter makes everything better.
- 2 large eggs – Helps bind everything together.
- 1 cup shredded cheddar cheese optional – For extra gooeyness.
Instructions
- Preheat oven: Set your oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
- Mix wet ingredients: In a large bowl, whisk together sour cream, melted butter, and eggs until smooth.
- Add corn: Stir in both the creamed corn and drained whole kernel corn.
- Add dry ingredients: Mix in the cornbread mix until just combined—don’t overmix.
- Cheese (optional): Stir in shredded cheddar if using.
- Bake: Pour the mixture into your prepared baking dish. Bake for 45–50 minutes, or until golden on top and set in the center. A toothpick should come out mostly clean.
- Cool & serve: Let it rest for 5–10 minutes before serving. (It smells so good you’ll be tempted to skip this step!)
Notes
- Don’t overmix. The batter should be just combined; overmixing makes it dense.
- Check doneness early. Ovens vary—start checking around the 40-minute mark.
- Let it rest. This casserole sets as it cools, making slicing easier.
- Customize for your crowd. Add jalapeños for spice, cheese for richness, or extra corn for sweetness.
- Use real butter. Margarine just won’t give you the same flavor.