Kristin Maxwell
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Creamy Cornbread Casserole
My Creamy Cornbread Casserole is a tender and delicious corn spoonbread that makes an excellent side dish for Thanksgiving or even your favorite bowl of chili!
CREAMY CORNBREAD CASSEROLE
When you think of cornbread you might think of something more along the lines of my Sour Cream Cornbread, cut into deliciously perfect squares and paired with a steaming hot bowl of chili. Cornbread makes a fantastic side for holiday meals too, and a great corn casserole is almost always a staple. This Creamy Cornbread Casserole is a delicious marriage of the two!
I recently had on opportunity to attend the Iowa Corn Quest, sponsored by Iowa Corn. I, and a bunch of other food bloggers, had the experience of a lifetime learning about corn, the processes involved with growing it and keeping it healthy, and all the different uses like clean energy and livestock feed in addition to just being something delicious that we enjoy at the dinner table.
One of the last meals we enjoyed together was a Mexican fiesta that included a creamy cornbread casserole side dish. Believe it or not it was something I’d never eaten before and I knew that I had to try it out at home.
What makes this Corn Casserole so special?
- It’s sweet and creamy, with a texture somewhere between a bread and a pudding.
- It’s got corn three ways: regular sweet corn kernels, creamed corn and cornmeal, for loads of sweet, crisp corn in every bite.
- No mixes here! I make my own Jiffy style cornbread mix from scratch!
HOW TO MAKE CORNBREAD CASSEROLE
A typical baked corn casserole has creamed corn and sweet corn, mixed with a binder like flour, cornmeal and eggs. A creamier dish is going to include milk or sour cream; sometimes a lot of sour cream. I was going for something that was creamy and full of sweet corn flavor, but had more of a cornbread-like texture. This Creamy Cornbread Casserole fit the bill perfectly.
Here are the ingredients you need to make corn casserole
- 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’ll see online 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.
The result was a soft and creamy, tender corn side dish. My kids couldn’t get enough of this amazing corn casserole and I kind of felt the same way. The texture was beautifully soft and creamy with a slightly sweet completely delicious cornbread flavor. This Creamy Corn Casserole will definitely be making the rounds this holiday season!
CAN I MAKE CORN CASSEROLE THE DAY BEFORE?
Absolutely! This cornbread casserole can be prepared a day before; just let it cool, then cover and refrigerate. To heat, bake in a 350 degree oven for 20 minutes. You could also just prepare the batter in advance, then bake it according to the instructions in the recipe below. You may need to add a few minutes due to the casserole being chilled.
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. One thing I will say about serving is you may want to keep a spoon handing to eat with. It is more like a thick pudding than a bread.
What to do with leftovers
Cover leftover cornbread casserole tightly and store in the fridge for 3-4 days. Reheat in the microwave or enjoy cold.
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.
Here are some more delicious corn recipes:
- Cheesy Hot Corn Dip
- Mexican Street Corn Salad
- Chili and Cornbread Skillet
- Hot Mexican Corn Dip
- Microwave Corn on the Cob
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Creamy Cornbread Casserole
My Creamy Cornbread Casserole is a tender and delicious corn spoonbread that makes an excellent side dish for Thanksgiving or even your favorite bowl of chili!
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Ingredients
- 2/3 cup all purpose flour
- 1/2 cup yellow corn meal
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 15- ounce can whole kernel corn drained
- 1 15- ounce can cream style corn
- 1/2 cup sour cream
- 1/4 cup butter ½ stick, 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.
I always make this recipe when I make Cajun red beans and rice. I’m so excited to make it again tonight! It’s delicious! Thanks for the great recipe!
You are so welcome Sherri! Thanks for stopping by.
Can’t wait to make this Sunday with Easter Ham. Being that I am from New Mexico I am going to add some Hatch Green Chile to get a little of the sweet and spicy to the dinner
Sounds delicious James! Thanks for stopping by.
Thank you so much for this recipe. I have a can of creamed corn and wanted to make cornbread casserole, but all the recipes I found online and all my recipe books required Jiffy mix. Your recipe was the only one I found made from scratch. I’m going to make this tomorrow, the photos look great!
You are so welcome David! Thanks for stopping by.
Can this be made with 1 cup of sour cream (instead of 1/2 cup), while omitting the butter?
Hi Robin, I recommend following the recipe as written for best results.
Thank you! I actually made it last night, without the butter (and I added 1/2 cup more light sour cream) and I definitely could tell that I left out the butter! It wasn’t nearly as good as if I had followed the recipe!
Hi Robin, Thanks for the feedback! The thing with sour cream is that it has a tangy flavor. Butter is just rich and creamy and adds moisture. It’s fine to swap things out if you don’t have them on hand but I always recommend trying the recipe as written first before making any substitutions.
Can this be made in a slow cooker?
Not with this recipe, no.
Where is this recipe?!
The recipe is at the bottom of the page (end of the post). Or you can use the handy “Jump to Recipe” button at the top of the page below the title and it will take you right there.
Great recipe. I like that is does not use packaged mix…need to control hubby’s salt intake.
I try to make things without pre-packaged ingredients whenever I can so you can control things like salt. Enjoy!
Could I double this (for Easter dinner!) and cook it in a 9 X 13 glass baking dish?
You would need to adjust the cooking time. I haven’t made a double recipe so I can’t say how well it would work.
Thanks for a recipe that does not use the prepackaged cornbread mix. I wanted to avoid the hydrogenated fat.
Thank you for stopping by Nancy!
Is it suppose to be a tablespoon of baking powder?
I have never used that much in any recipe. Could definately tell that measurement wasn’t right.
Did you make the recipe? Because the measurements are correct.
What can you use for a replacement of cornmeal?
Cornmeal is the basis of cornbread so it really shouldn’t be substituted.
Hi Kristin. Can I make this in advance and freeze?
I haven’t frozen this particular recipe, but I think you could. I would bake and let it cool, then freeze in the same container. Bake at the same temperature to reheat.
Hi Kristin. Would it be ok to add a little heavy cream to make it creamier and if so how much? I haven’t made it yet so I wasn’t sure with the sour cream, butter, and cheese if it’s needed.
It’s pretty creamy as it is, so I can’t say that adding more cream wouldn’t make it to wet. Maybe try just a small amount and see how it goes.
Hi Kristin, I’m going to try and make it with fresh corn. I will let you know how it turns out. Dee.
Can you mix night before and bake following day?
Hi Tamara, apologies for the late reply. I would probably bake it the night before then reheat. I haven’t tried pre-mixing it.
No eggs?
Nope! It’s similar to a spoon bread rather than a bread that you pick up and eat.
I can’t get enough of corn casserole! Can’t wait to try this version- Had so much fun with you. Need to schedule another time to get together!!
Directions call for 3 cans of corn. Ingredients call for 2 cans. What kind of corn is the 3rd can?
It was a typo – should have said “the.” Thanks for letting me know; it’s fixed now. Hope you enjoy the recipe!