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Cornbread Casserole
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Cornbread Casserole

Cornbread Casserole is the perfect blend of moist, buttery cornbread and creamy, cheesy goodness, making it an irresistible side dish for any occasion. This classic recipe combines sweet corn, cornbread mix, and rich sour cream to create a dish that's both fluffy and satisfying. Whether you're serving it alongside a holiday feast or enjoying it as a comforting weeknight meal, this casserole is guaranteed to be a crowd-pleaser. With minimal prep and a foolproof baking method, you'll have a delicious dish ready in no time
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8
Course: Breakfast
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 box 8.5 oz Jiffy cornbread mix
  • 1 can 15 oz whole kernel corn, drained
  • 1 can 15 oz creamed corn
  • 1 cup sour cream
  • ½ cup unsalted butter melted
  • 2 eggs lightly beaten
  • 1 cup shredded cheddar cheese optional
  • ½ tsp salt
  • ½ tsp black pepper

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, combine the cornbread mix, whole kernel corn, creamed corn, sour cream, melted butter, eggs, salt, and black pepper. Stir until well incorporated.
  3. Pour the mixture into the prepared baking dish and spread evenly. Sprinkle shredded cheddar cheese on top if using. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  4. Let the casserole cool for 5 minutes before serving. Enjoy this warm, creamy, and fluffy cornbread casserole with your favorite dishes!

Notes

  • Refrigeration: Store leftovers in an airtight container for up to 4 days.
  • Reheating: Warm in the oven at 300°F (150°C) for 10 minutes or microwave for 30 seconds.
Freezing: Wrap tightly in plastic wrap and freeze for up to 3 months.