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!
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.
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.
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.
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:
15ouncecan whole kernel corndrained; substitute 1 ½ cups fresh or frozen (thawed) corn
15ouncecan cream style corn
1/2cupfreshly shredded sharp cheddar cheeseor 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.
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.
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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.