This classic cornbread casserole recipe has so much flavor and a creamy middle texture. This is an ultimate comfort food side dish that can be paired with a wide variety of main dishes.
What Does This Casserole Taste Like?
This is a substantial, flavorful side dish that is a perfect way to bulk up a dinner when served alongside a protein and salad or green vegetable. Prepare this cornbread casserole recipe and take it to your next potluck or family barbecue and people will be begging you for the recipe.
Using shortcuts such as boxed cornbread mix and canned corn, this dish is simple to prepare!
So, what does it taste like? The center of the casserole has a creamy texture, like very moist, soft cornbread. Using a combination of whole corn and creamed corn adds extra texture and flavor, while the addition of sour cream contributes moisture and a nice tang.
What Ingredients Do I Need?
This recipe uses shortcut ingredients to keep things quick and easy. You can always choose to use organic or natural brands of the following ingredients to "clean" things up a little, depending on your nutritional needs or wants.
- 2 Large Eggs: Helps to bind the baked casserole together.
- Cornbread Mix: You'll need an 8.5 ounce box of cornbread mix. Jiffy is a popular brand and is the one I used to test this recipe (look for the vegetarian version if you want one that is oil-based instead of lard)
- Sour Cream: I recommend regular (full fat) sour cream as it will contribute more moisture to the finished casserole.
- Whole Corn: One 14 ounce can of sweet whole corn kernels, drained, is what I used. You can substitute 14 ounces of fresh cooked corn as well.
- Creamed Corn: I used a 14 ounce can (full can, don't drain it), but again, if you have leftover fresh creamed corn, you can use that too.
- Unsalted Butter: Because cornbread and butter is a power couple, right?
- Fresh Black Pepper: I love pepper on... just about everything, and especially in this cornbread casserole recipe. A few turns into the batter adds a tasty kick.
What Size Pan Do I Need?
When I tested this recipe, I used a deep 9" round casserole dish. Any 2-quart baking dish will work well, as will a deep 9" cake pan. If you use a larger dish that results in a thinner casserole, you will want to start checking the casserole earlier in the bake time as it will get done faster.
Does This Casserole Freeze Well?
If you are making this recipe to freeze, I recommend using a disposable aluminum baking pan. Let the fully-cooked casserole cool to room temperature. Cover with foil and then wrap tightly with plastic wrap. Use within 3 months for best flavor and texture.
To thaw, remove plastic wrap and let the casserole come to room temperature on the counter before reheating. You can reheat individual servings in the microwave or reheat the entire pan at 350F until warmed through.
Fun Variations On This Recipe
Try these additions to change up the flavor of this casserole.
- 8 ounces of cooked sausage, drained
- 1 cup of shredded cheddar cheese and 4 oz of diced jalapeno peppers (seeds removed if using fresh)
- Replace the can of whole corn with a Mexican or spicy variety
Try adding your own flavors and let me know in the comments how it turns out! Have fun with this recipe - it's a good one. Enjoy!Print
Cornbread Casserole Recipe
- Total Time: 1 hour and 10 minutes
- Yield: 8-10 servings 1x
This easy cornbread casserole has a creamy inside and a slightly crunchy outside. An amazing delicious side dish to be served alongside almost any main dish.
- 2 large eggs
- 1 cup sour cream
- 1 stick (½ cup) unsalted butter, melted
- 1 8.5oz box of cornbread mix (like Jiffy)
- 1 15 oz can whole sweet corn, drained
- 1 15 oz creamed corn
- A few turns of fresh black pepper
- Preheat oven to 350F. Lightly grease or spray a 2-quart baking dish or 9x9 pan.
- In a large bowl, whisk together the eggs, sour cream, and butter until smooth.
- Add the cornbread mix, drained whole corn, creamed corn, and pepper. Mix until just combined.
- Pour into the prepared dish and bake on center rack, uncovered, for 50 minutes to an hour or until golden and center is set.
You can freeze this casserole by baking this casserole in a disposable aluminum pan, cool to room temp, cover with foil, wrap in plastic wrap, and freeze up to 3 months. See full freezing and thawing directions in the post.
Try fun additions such as: a cup of shredded cheddar and 4oz of diced jalapeno (seeds removed), mexican or spicy whole corn, or 8 ounces of cooked and drained sausage.
Casserole reheats easily by warming individual servings in the microwave.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Side Dish
- Method: Oven
Keywords: corn pudding, cornbread casserole, side dish, cornbread mix, sour cream, canned corn
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