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Cornbread Casserole is creamy and delicious with a subtle sweetness. It’s an excellent side dish for the holidays or with favorite bowl of chili!
For more cornbread recipes, try my Sour Cream Cornbread Muffins.
Why We Love Cornbread Casserole
With a homemade Jiffy cornbread mix, this from-scratch Corn Casserole is perfect for holidays or any day of the week.
- 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!
recipe walk-through
Ingredient Notes
- 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 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 opted to make 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 – Cheese is optional. 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
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.
Spread the batter into an 8-9 inch round or square baking dish and bake until golden, or about 45-50 minutes. It should be “set” in the middle, and not jiggly.
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, with bits of corn popping through.
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
- Glazed Ham
- Pork Stew
- Thanksgiving Turkey
Storage Tips
Storage and Make Ahead Instructions
- 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.
- Make Ahead: 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.
Recipe Tips
- Toppings – Top with sour cream, butter, or garnish with chives or parsley.
- Adjust the sugar – The dry mix has a little bit of sugar in it, but you can use more or less of it, depending on your taste.
- Mix-Ins – Add some bacon, diced jalapenos, or diced green chiles to the batter for a unique flavor.
101+ Thanksgiving
Side Dishes
Find all the sides you could possibly want for the perfect Thanksgiving menu!
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
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℉. Grease a 2-quart baking dish.
- In a small bowl, whisk together dry ingredients. Set aside.
- In a large bowl, combine the corn, creamed 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.
- Spread mixture into the prepared baking dish and bake for 50 minutes or until golden brown and set in the middle.
- Serve warm.
Notes
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.
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.