Creamy Cornbread Casserole

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Creamy Cornbread Casserole is a tender and delicious with a subtle sweetness. Corn casserole that makes an excellent side dish for Thanksgiving or your favorite bowl of chili!

With a homemade Jiffy cornbread mix, this from-scratch Cornbread Casserole is perfect for holidays or any day of the week.

Serve this warm and creamy Cornbread Casserole as a fantastic side for holiday meals, but it goes great with a steaming hot bowl of Instant Pot Chili or Bacon and Bean Soup, too.

My  Creamy Cornbread Casserole is a tender and delicious corn spoonbread that makes a great side dish for Thanksgiving or even your favorite bowl of chili!

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Why We Love Cornbread Casserole

  • It’s sweet and creamy, with a texture somewhere between a bread and a pudding.
  • Three types of corn: regular sweet corn kernels, creamed corn and cornmeal, for loads of sweet, crisp corn in every bite.
  • It’s made from scratch – my cornbread casserole recipe is made with no Jiffy cornbread mix here!

Cornbread Casserole Ingredients

  • Corn – I used one can of creamed corn and one can of sweet corn kernels. This gives a nice creamy texture along with the contrasting pop of the kernels.
  • Sour cream – I only used a half cup of sour cream to make this corn casserole extra creamy.
  • Homemade Jiffy Cornbread mix – A lot of the recipes you find call for a box of cornbread mix. You could certainly use that, but I just sort of made my own cornbread mix with flour, cornmeal, baking powder and a little sugar. Same taste and texture without all the extra “stuff” added.
  • Butter – makes everything better.
  • Cheddar cheese – I am a sucker for cheese in cornbread so I knew I needed to add a little to this cornbread casserole. Make sure to shred it off the block yourself. The pre-shredded cheese in the bag has a preservative coating that makes it difficult to melt.
My  Creamy Cornbread Casserole is a tender and delicious corn spoonbread that makes a great side dish for Thanksgiving or even your favorite bowl of chili!

How To Make Cornbread Casserole

My kids couldn’t get enough of this amazing corn casserole and I kind of felt the same way. The texture is beautifully soft and creamy with a slightly sweet, completely delicious cornbread flavor.

  • Combine dry ingredients in a small bowl.
  • Combine the corn, creamed corn, sour cream, and melted butter in a large bowl. Stir in the dry ingredients. Add cheese if you want – it’s totally optional but delicious.
  • Pour the batter into a 8-9 inch round or square baking dish and baked until golden or about 45-50 minutes. It should be “set” in the middle, and not jiggly.

FAQs

Can I make corn casserole the day before?

You can bake the casserole up to 2 days in advance and reheat it for 15-20 minutes at 350℉, or prepare the batter up to 24 hours in advance and then bake as directed.

What’s the difference between corn casserole and corn pudding?

Essentially, they are the same thing. In the southern US it’s usually known as corn pudding, but it goes by both names.

Can I double the recipe?

If you need to feed a few extra mouths you can easily double this recipe and bake it in a 9×13 casserole dish. Add 10 minutes to the cooking time, or more as needed.

101+ Thanksgiving
Side Dishes

Find all the sides you could possibly want for the perfect Thanksgiving menu!

My  Creamy Cornbread Casserole is a tender and delicious corn spoonbread that makes a great side dish for Thanksgiving or even your favorite bowl of chili!

Serving Suggestions

There isn’t much that won’t go with this casserole! If you want to add a little color you could sprinkle some freshly chopped parsley on top but I like it just the way it is.

This is one of my favorite Thanksgiving Side Dishes and it’s great for Christmas or Easter too, because you can easily feed a crowd. Some of our favorite meals to go with this casserole:

What To Do With Leftovers

Refrigerate: Cover the cooled leftover casserole tightly and store in the fridge for 3-4 days. Reheat in the microwave or enjoy cold. It’s great both ways.

Freeze: To freeze, allow the casserole to cool completely. Scoop into an airtight freezer container and freeze for up to 6 months. Thaw in the fridge overnight and reheat in the microwave to serve.

Pro Tips

  • Adjust the sugar – The dry mix has a little bit of sugar in it but you can use more or less depending on your taste.
  • Mix-Ins – Add some bacon, diced jalapenos, or diced green chiles to the batter for a unique flavor.
  • Toppings – Top with sour cream, butter, or garnish with chives or parsley.
My  Creamy Cornbread Casserole is a tender and delicious corn spoonbread that makes a great side dish for Thanksgiving or even your favorite bowl of chili!

More Delicious Corn Recipes

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Creamy Cornbread Casserole

4.86 from 7 votes
This from-scratch Cornbread Casserole is made with a homemade Jiffy cornbread mix. It's perfect for holiday meals or any day of the week.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Side Dish
Cuisine American
Servings 6 servings
Calories 373kcal

Ingredients
  

  • 2/3 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 3 tablespoons granulated sugar
  • 1 tablespoons baking powder
  • 1/2 teaspoon salt
  • 15 ounce can whole kernel corn drained; substitute 1 ½ cups fresh or frozen (thawed) corn
  • 15 ounce can cream style corn
  • 1/2 cup sour cream
  • 1/4 cup butter melted
  • 1/2 cup freshly shredded sharp cheddar cheese or more to taste

Instructions
 

  • Preheat oven to 350 degrees F. Grease a 8 or 9-inch round or square baking dish.
  • In a small bowl, whisk together dry ingredients. Set aside.
  • In a large bowl, combine the cans of corn, sour cream, melted butter, cheddar cheese and flour mixture until combined. *If you are a fan of cheesy cornbread, feel free to add more cheese.
  • Pour mixture into the prepared baking dish and bake for 50 minutes or until golden brown and set in the middle.
  • Serve warm.

Notes

Cover the cooled leftover casserole tightly and store in the fridge for 3-4 days. Reheat in the microwave or enjoy cold. It’s great both ways.
To freeze, allow the casserole to cool completely. Scoop into an airtight freezer container and freeze for up to 6 months. Thaw in the fridge overnight and reheat in the microwave to serve.
Double the recipe and bake it in a 9×13 casserole dish. Add 10 minutes to the cooking time, or more as needed.

Nutrition

Calories: 373kcalCarbohydrates: 50gProtein: 8gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 40mgSodium: 655mgPotassium: 475mgFiber: 3gSugar: 9gVitamin A: 503IUVitamin C: 5mgCalcium: 184mgIron: 2mg

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. I left you a comment about leaving the can of whole kernel corn out, well I decided I going to go ahead and try it, so when I get to the store tomorrow, I’m going to try it using jiffy mix and cheddar cheese, and the sour cream, and 1 egg. 1 can of cream corn and continue with the jiffy receipt, butter etc ,exactly the same just omitting the whole corn. I will let you know the results. I just don’t enjoy biting into the whole pieces of corn. That’s just my choice. Oh did I say I’m adding cheddar cheese too

  2. I have not tried this recipe yet but I will it sounds delicious. My husband does not like corn can I make it without the two cans of corn? Thank you in advance!!! I love your recipes !!!💕

    1. Corn is a pretty important part of the recipe, and gives it structure. It wouldn’t work the same without.

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