Creamy Cornbread Casserole

My Creamy Cornbread Casserole is a tender and delicious corn casserole that makes an excellent side dish for Thanksgiving or your favorite bowl of chili!

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!

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 cornbread casserole is almost always a staple.

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 and no Jiffy mix. This Creamy Cornbread Casserole fit the bill perfectly.

Table of Contents
  1. How to Make Cornbread Casserole
  2. FAQs
  3. Expert Tips
  4. Need to double the Recipe?
  5. Creamy Cornbread Casserole Recipe
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!

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 – no mixes here! I make my own Jiffy cornbread mix from scratch!

Corn 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’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.

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.

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

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.

Expert Tips

Need to 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.

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

Creamy Cornbread Casserole is a tender, delicious corn casserole that makes a great side dish for the holidays or your favorite bowl of chili!
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
Keyword corn casserole, cornbread casserole

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 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!

  2. 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

  3. 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!

      1. 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!

        1. 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.

    1. 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.

  4. Great recipe. I like that is does not use packaged mix…need to control hubby’s salt intake.

    1. I try to make things without pre-packaged ingredients whenever I can so you can control things like salt. Enjoy!

    1. 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.

  5. 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.

    1. 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.

  6. 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.

    1. 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.

  7. Hi Kristin, I’m going to try and make it with fresh corn. I will let you know how it turns out. Dee.

    1. Hi Tamara, apologies for the late reply. I would probably bake it the night before then reheat. I haven’t tried pre-mixing it.

  8. 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!!

    1. It was a typo – should have said “the.” Thanks for letting me know; it’s fixed now. Hope you enjoy the recipe!