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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.
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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.
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.
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.
Essentially, they are the same thing. In the southern US it’s usually known as corn pudding, but it goes by both names.
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.
Find all the sides you could possibly want for the perfect Thanksgiving menu!
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 (it’s a top favorite, right after the Sweet Potato Casserole) 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:
- Easy Crockpot Chili
- White Chicken Chili
- Oven Baked Chicken Breasts
- Brown Sugar and Pineapple Glazed Ham
- Cajun Pork Tenderloin
- Thanksgiving Turkey Recipe
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.
- 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.
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
Creamy Cornbread Casserole
- 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
- 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.