Cornbread Casserole

A cozy classic made from scratch with simple pantry ingredients. This cornbread casserole bakes to a tender middle and lightly crisp edges, no boxed mix needed.

• Flavor: Moist, flavorful, and slightly sweet, with tender corn and a melt-in-your-mouth, cheesy, golden brown finish.
• Tools: Use this 9×13 casserole dish for the best lightly crisp edges.
• Serving Suggestions: Cornbread casserole is a favorite holiday side dish. I love serving it with either brown sugar ham, slow cooker turkey breast, or chili.

Pantry Corn Magic

• Corn: The star of this dish is the corn. Use creamed corn and canned corn, or replace canned with 1½ cups thawed frozen corn instead.
• Cheese: Instead of sharp cheddar cheese, Monterey Jack can also be used. For a Jalapeño cheddar flavored dish, replace the cheese with Pepper Jack + diced jalapeños.
• Cornmeal: Cornmeal gives this casserole its classic flavor. For the best texture, use a medium-grind cornmeal.
• Sour Cream: This adds a slightly tangy flavor. Room temperature sour cream will help things mix smoothly. No sour cream? No problem. Replace with full-fat Greek yogurt.
• Variations: For a smoky bacon flavor, fold in some cooked bacon and a pinch of smoked paprika. Reduce the sugar slightly, and add chives or green onions for a more savory casserole. Or make a green chile casserole by adding green chiles and a little cumin.

How it Comes Together

1. Whisk together dry ingredients. In another bowl, mix wet ingredients.
2. Combine the two. Add the corn, cheese, and mix-ins.
3. Pour into the prepared baking dish and bake (full recipe below).

• For a softer crumb, let the batter rest for 5 minutes before baking.
• Change the sweetness by using 1–2 tablespoons of sugar and add a pinch of garlic powder.
• This corn casserole is done when the center has minimal jiggle, and it reads about 200°F with an instant-read thermometer.
• To make ahead, store dry and wet ingredients separately for up to 24 hours. Combine all the ingredients before baking.
• For half a batch, use an 8×8 casserole dish, and begin checking for doneness around 35–40 minutes.

Save it For Later

Cool the leftovers completely and store in an airtight container in the refrigerator up to 4 days. It will keep in the freezer for up to 2 months. Reheat covered at 325°F until warm; uncover for a few minutes to refresh the edges.

Holiday Sideboard Favorites

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Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

• Preheat oven to 350°F. Grease casserole dish and set aside.

• Combine flour, cornmeal, sugar, baking powder and salt.

• In a separate dish, combine creamed corn, sour cream, butter, and eggs.

• Mix wet and dry ingredients just until combined. Fold in corn kernels and cheese if using.

• Spread into prepared dish and bake 45-55 minutes or until lightly browned.

Canned corn can be replaced with 1 1/2 cups thawed frozen corn.
Variations: Try changing up the cheese, adding bacon bits, or crumbled sausage, diced green chilis, or jalapeno peppers!
Leftovers: This casserole can be sealed and refrigerated up to 4 days. It will keep for 2 months in the freezer. 

Calories: 265 | Carbohydrates: 25g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 483mg | Potassium: 254mg | Fiber: 1g | Sugar: 6g | Vitamin A: 516IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Side Dish
Cuisine American

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