This post may contain affiliate links. Please read our disclosure policy.
This Cornbread Casserole is sweet, creamy, and mixed from scratch in one bowl, with a texture somewhere between a bread and a pudding. It’s one of my favorite Thanksgiving sides, and it’s just as good next to a big bowl of chili.
More Cozy Corn Side Dishes: Jalapeno Corn Casserole | Creamy Scalloped Corn Casserole | Slow Cooker Creamed Corn
Before You Get Started
This casserole is about as simple as sides get, but a few small details decide whether it comes out creamy or soupy:
- Drain the whole kernel corn — The extra liquid makes the center soupy and adds bake time. Leave the creamed corn as is, since it’s part of the batter.
- Use fine or medium cornmeal — Coarse or stone-ground cornmeal doesn’t soften all the way, so the casserole comes out a little gritty.
- Bake until the center is set — The edges finish first. Give the dish a gentle shake. The middle should barely wobble, not ripple like liquid.
Homemade Mix or a Box of Jiffy?
This recipe makes its own cornbread mix, but a box works too. Either way, the rest of the recipe stays the same.
Homemade mix (recipe below): Flour, cornmeal, sugar, baking powder, and salt make a from-scratch version of Jiffy. It takes about a minute to whisk together, and you can adjust the sugar to taste.
A box of Jiffy: Use one 8.5-ounce box of Jiffy corn muffin mix in place of all five dry ingredients. The casserole bakes up a little sweeter. Other brands of cornbread mix work the same way.
No eggs or milk needed. Skip the extras the box calls for. The creamed corn and sour cream hold everything together, so this recipe doesn’t need eggs at all.
recipe overview
How To Make Cornbread Casserole
It’s a one-bowl batter, plus a small bowl for the dry mix. Preheat the oven to 350°F and grease an 8×8-inch or 2-quart baking dish before you start.
1. Whisk the Dry Ingredients
Whisk the flour, cornmeal, sugar, baking powder, and salt together in a small bowl. Mixing them first spreads the baking powder evenly, so the casserole rises evenly instead of in pockets.
This is also the place to adjust the sugar. Three tablespoons gives a lightly sweet casserole. Use a little less if you’re serving it with a sweet main like glazed ham, or a little more if you like it closer to corn pudding.
2. Stir Together the Batter
In a large bowl, stir together the drained corn, creamed corn, sour cream, melted butter, and cheddar. Add the dry ingredients and stir just until no dry streaks remain. Overmixing makes the casserole tougher and more bread-like.
The batter should be thick and chunky, more like a loose cornbread batter than a pourable one.
Shred your own cheese: Bagged shredded cheese has a coating that keeps it from melting smoothly. The cheese is optional, but sharp cheddar adds a salty contrast to the sweet corn. Add more if you like it extra cheesy.
Add a little heat or smoke: Stir in about ½ cup crumbled cooked bacon, 1 to 2 diced jalapeños, or a 4-ounce can of diced green chiles along with the corn.
3. Bake Until Golden and Set
Spread the batter into the prepared dish and bake uncovered for 45 to 50 minutes. Leaving it uncovered lets the top and edges turn golden brown while the center cooks through.
It’s done when the top is golden, the edges pull slightly away from the dish, and the center no longer jiggles when you give the pan a gentle shake. Let it rest for 10 minutes before serving. It firms up a bit as it cools, so it scoops more cleanly.
Expect a soft, spoonable, almost custardy center with firmer, golden edges. It won’t slice like cornbread, and that’s how it’s meant to be.
- Finish with honey butter: For a sweet, glossy top, stir 1 tablespoon honey into 2 tablespoons melted butter and brush it over the warm casserole. A drizzle of honey over each scoop works too. Sour cream, chives, or parsley are nice if you’d rather keep it savory.
Building out your holiday menu? My Thanksgiving Side Dishes collection has everything from fluffy mashed potatoes to homemade stuffing and green bean casserole.
What to Serve It With
Chili is my favorite pairing. The sweet, creamy casserole balances out the heat and spice, and it’s great for soaking up the last bit in the bowl. It works just as well next to simple roasted chicken or a hearty stew.
Serve it with these:
For the holidays, it’s one of my top Thanksgiving sides, right after Sweet Potato Casserole. It feeds a crowd easily and fits right in next to the Thanksgiving Turkey or a Glazed Ham at Christmas or Easter.
Storage Tips
Storage and Make Ahead
Make ahead: This is a great side to get out of the way before a busy holiday. Bake it up to 2 days ahead, refrigerate, then reheat covered at 350°F for 15 to 20 minutes while the turkey rests. You can also mix the batter up to 24 hours ahead and refrigerate it, then bake as directed. Cold batter may need a few extra minutes in the oven.
Refrigerate: Cover the cooled leftovers tightly and store them in the fridge for 3 to 4 days. Reheat in the microwave, or enjoy it cold. It’s great both ways.
Freeze: Let the casserole cool completely, then scoop it into an airtight freezer container and freeze for up to 6 months. Thaw in the fridge overnight and reheat in the microwave.
Frequently Asked Questions
Can I double the recipe?
Yes. Double everything and bake it in a greased 9×13-inch dish. The deeper, larger pan needs about 10 extra minutes, and sometimes a little more, so start checking at 55 minutes. Go by the center rather than the timer. It should barely wobble when you shake the pan, and the top should be golden all the way across.
Why is my cornbread casserole runny in the middle?
It usually just needs more time in the oven. The edges set well before the center, so give the pan a gentle shake before pulling it, and bake another 5 to 10 minutes if the middle still ripples. Undrained corn and a smaller, deeper dish can also leave the center loose. Letting it rest 10 minutes after baking helps it firm up too.
Can I make it without the whole kernel corn?
I don’t recommend leaving the corn out, since it gives the casserole its structure. If it’s the pop of whole kernels you don’t love, pulse the drained corn a few times in a food processor before adding it. You’ll get the same body and flavor with a smoother texture, and the bake time stays the same.
101+ Thanksgiving
Side Dishes
Find all the sides you could possibly want for the perfect Thanksgiving menu!
More Cornbread and Corn Favorites
- Sour Cream Cornbread
- Cheddar Jalapeno Cornbread
- Sour Cream Cornbread Muffins
- Cornbread Stuffing
- Creamy Hot Corn Dip
Creamy Cornbread Casserole
Ingredients
For the dry mix:
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoons baking powder
- 1/2 teaspoon salt
For the batter:
- 1 (15-ounce) can whole kernel corn drained
- 1 (15-ounce) can cream style corn
- 1/2 cup sour cream
- 1/4 cup butter melted
- 1/2 cup freshly shredded sharp cheddar cheese optional (or more to taste)
Instructions
- Preheat the oven: Heat the oven to 350°F. Grease an 8×8-inch or 2-quart baking dish.
- Whisk the dry mix: In a small bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Set aside.
- Mix the wet ingredients: In a large bowl, stir together the drained corn, creamed corn, sour cream, melted butter, and cheddar cheese.
- Combine: Add the dry mix and stir just until no dry streaks remain. Don't overmix.
- Bake: Spread the batter into the prepared dish. Bake uncovered for 45 to 50 minutes, until the top is golden brown and the center is set and doesn't jiggle.
- Rest and serve: Let the casserole rest for 10 minutes before serving warm.
Notes
- Using a box mix: Replace the flour, cornmeal, sugar, baking powder, and salt with one 8.5-ounce box of Jiffy corn muffin mix. Don’t add the egg or milk from the box.
- Corn swaps: Use 1 ½ cups fresh or thawed frozen corn in place of the canned whole kernel corn.
- Sour cream swap: Plain Greek yogurt works in place of sour cream, with a slightly tangier flavor.
- Cornmeal: Use fine or medium-grind cornmeal. Coarse cornmeal works but makes the texture a little gritty.
- Mix-ins: Stir in about ½ cup crumbled cooked bacon, 1 to 2 diced jalapeños, or a 4-ounce can of diced green chiles with the corn.
- Double the recipe: Bake in a 9×13-inch dish and add about 10 minutes to the bake time, or more as needed.
- Make ahead: Bake up to 2 days ahead and reheat covered at 350°F for 15 to 20 minutes, or refrigerate the unbaked batter up to 24 hours and bake as directed, adding a few minutes if needed.
- Storage: Refrigerate covered leftovers for 3 to 4 days, or freeze in an airtight container for up to 6 months. Thaw overnight in the fridge and reheat in the microwave.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Can I use yogurt instead of sour cream?
Yes you can use plain Greek yogurt.
So creamy, flavorful & a breeze to put together. I had some extra cornmeal on hand along with the other ingredients, so glad a chose your recipe. Will definitely be making this again.
Thanks Kristin
You are so welcome Debbie! Awesome feedback thanks for stopping by.
It says it is made with jiffy mix , but that isn’t what is in the ingredients list
Actually the post says it’s NOT made with Jiffy mix but rather from scratch.
So easy to make! It was delicious and went well with chili. I will definitely be making it again.
Awesome feedback Joann! Thanks for stopping by.
Hi,
I have a course ground cornmeal. Would this work in this recipe?
It will but the result may be a little gritty.
Ok, thank you for responding. I’ll buy some regular cornmeal because I really want to make this!
You are so welcome Lisa, Thanks for stopping by.
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
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 !!!💕
Corn is a pretty important part of the recipe, and gives it structure. It wouldn’t work the same without.