Last updated: October 31, 2026
This cornbread casserole is the easy side dish that bakes up creamy and custardy in the middle with a golden, cheesy top. You can stir it together in one bowl in about ten minutes, and the recipe card below has everything you need.
How to Make Cornbread Casserole
You make cornbread casserole by whisking eggs, sour cream, and melted butter, stirring in two kinds of canned corn and cheddar, then folding in a box of corn muffin mix. Pour the batter into a buttered 9×13 baking dish and bake it at 350°F until the center is set and the edges are golden.
Gather Your Ingredients
You need one 8.5-ounce box of corn muffin mix, one 14.75-ounce can of cream-style corn, and one 15.25-ounce can of whole kernel corn, drained. You also need 1 cup of sour cream, 1/2 cup of melted unsalted butter, 2 large eggs, 1 cup of shredded sharp cheddar, and 1/4 teaspoon of black pepper.
Set the cheese aside in two equal piles of 1/2 cup each. One pile goes into the batter and the other goes on top near the end of baking.
Mix the Batter
Whisk the eggs, sour cream, and melted butter in a large bowl until smooth. Stir in the cream-style corn, the drained whole kernel corn, 1/2 cup of the cheddar, and the black pepper.
Add the corn muffin mix last and fold it in with a spatula just until no dry streaks remain. The batter should look thick and spoonable, a bit like a very loose muffin batter.
Bake Until Golden
Pour the batter into a buttered 9×13 baking dish and spread it level. Bake at 350°F for 35 minutes, then sprinkle the remaining 1/2 cup of cheddar over the top.
Return the dish to the oven for 10 more minutes, for 45 minutes in total. The casserole is done when the edges are golden brown and the center no longer jiggles.
Best Cornbread Casserole Ingredients and Easy Swaps
The best cornbread casserole starts with a sweet corn muffin mix such as Jiffy, which has been made by Chelsea Milling Company in Michigan since the 1930s. The mix already contains flour, cornmeal, sugar, and leavening, so the recipe stays short and the result stays tender.
Corn Muffin Mix
Stick with an 8.5-ounce box of corn muffin mix for the best texture. A larger box of cornbread mix will change the ratio of dry to wet ingredients, so the middle may bake up drier and more crumbly.
Cream-Style and Whole Kernel Corn
Cream-style corn gives the casserole its soft, pudding-like middle, and the whole kernels add little pops of sweetness. Drain the whole kernel corn well so the batter does not turn watery.
Sour Cream and Butter
Sour cream adds tang and moisture, and the melted butter gives the edges a rich, crisp finish. Plain full-fat Greek yogurt works in place of the sour cream if that is what you have in the fridge.
Cheese
Sharp cheddar melts into the batter and browns on top for a savory contrast to the sweet corn. Monterey Jack, pepper jack, or a Mexican blend all work well if you want a different flavor.
Tips for the Creamiest Cornbread Casserole
The biggest secret to a creamy cornbread casserole is a gentle hand with the muffin mix. Stirring too much develops the flour and turns the center tough instead of tender.
Use the Right Dish
A 9×13 baking dish gives you a layer about one inch thick, which bakes evenly and sets in the middle without drying out the edges. Butter the dish well so the golden edges release cleanly when you scoop.
Check for Doneness
Look for golden edges and a center that holds its shape when you gently shake the dish. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
Let It Rest
Let the casserole rest for 10 minutes after it comes out of the oven. That short rest lets the custardy center finish setting, so each scoop holds together on the plate.
Cornbread Casserole Variations
You can change this cornbread casserole in a few easy ways without changing the base batter. The card leaves these add-ins out, so treat each one as optional.
Jalapeno or Green Chile
Stir in one 4-ounce can of diced green chiles, drained, for a mild kick. Fresh minced jalapeno works too if you like more heat.
Bacon and Green Onion
Fold in six slices of crisp, crumbled bacon and a few sliced green onions with the cheese. This version makes a great side for a holiday spread.
Southwest Style
Swap the cheddar for pepper jack and add a teaspoon of chili powder. Serve it with a spoonful of salsa on the side.
Want a Heartier Version?
If you want a fully loaded take with extra toppings, check the related recipe linked at the end of this post. This classic version keeps things simple and lets the sweet corn shine.
Storing, Freezing, and Reheating Cornbread Casserole
You can store leftover cornbread casserole in an airtight container in the refrigerator for up to 4 days. Let the casserole cool for no more than two hours at room temperature before it goes in the fridge.
Reheating
Reheat leftovers until they reach 165°F inside, which is the safe reheating temperature recommended by the USDA. Cover the dish with foil and warm it in a 350°F oven for 15 to 20 minutes, or microwave individual portions for 60 to 90 seconds.
Freezing and Make-Ahead
Wrap cooled portions tightly and freeze them for up to 2 months for the best flavor. Thaw overnight in the refrigerator, then reheat as above.
Individual squares freeze best because they thaw and warm up quickly. Label the container with the date so you know when to use it.
You can also bake the casserole a day ahead and keep it covered in the fridge. Reheat it just before serving so the top stays golden.
What to Serve With Cornbread Casserole
Cornbread casserole pairs best with saucy, savory main dishes that can soak up its creamy middle. Think pulled pork, smoked brisket, baked ham, roast chicken, or a big pot of chili.
It also earns a spot on the holiday table next to turkey, green beans, and mashed potatoes. For a weeknight meal, scoop it alongside a simple green salad and some baked beans.
For a cozy brunch, serve a small square with a fried egg on top. The sweet and savory mix works at any time of day.
Cornbread casserole also holds up well on a buffet table. Bring it to a potluck in the baking dish, covered with foil, and it will stay warm for a while.
If you are cooking for a crowd, keep the portions generous. A 9×13 pan cut into 12 squares is a good size for a side dish, and the pieces hold together nicely on a plate.
Where Cornbread Casserole Comes From
Cornbread casserole is a close cousin of Southern spoonbread and corn pudding, both of which pair cornmeal and corn with eggs and dairy for a soft, spoonable texture. Home cooks started using boxed corn muffin mix and canned corn as shortcuts, and the dish became a staple at potlucks, church suppers, and holiday dinners.
Today it goes by several names, including corn casserole, corn pudding casserole, and Jiffy corn casserole. No matter what you call it, the idea stays the same: a sweet, buttery, easy bake that feeds a crowd.
The dish is popular because it asks so little of the cook. A handful of pantry staples and one bowl are all you need.
It also scales easily. Families often double it for big gatherings and bake it in two dishes, which keeps the thickness the same and the bake time unchanged.
Ready to bake? Scroll to the recipe card below for the full ingredient list, steps, and nutrition details.
Easy Cornbread Casserole
This easy cornbread casserole bakes up creamy and custardy in the middle with a golden, cheesy top. It uses a box of corn muffin mix, two kinds of canned corn, and one bowl.
Ingredients
- 1 box (8.5 ounces) corn muffin mix
- 1 can (14.75 ounces) cream-style corn
- 1 can (15.25 ounces) whole kernel corn, drained
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup shredded sharp cheddar cheese, divided
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F and butter a 9x13 baking dish.
- Whisk the eggs, sour cream, and melted butter in a large bowl until smooth.
- Stir in the cream-style corn, drained whole kernel corn, 1/2 cup of the cheddar, and the black pepper.
- Fold in the corn muffin mix just until no dry streaks remain.
- Pour the batter into the prepared dish and spread it level.
- Bake for 35 minutes, then sprinkle the remaining 1/2 cup cheddar over the top.
- Bake 10 more minutes, until the edges are golden and the center is set. Let rest 10 minutes before serving.
Notes
Store covered in the refrigerator up to 4 days and reheat until it reaches 165°F inside. Freeze up to 2 months and thaw overnight in the refrigerator. Optional add-ins not included in the recipe: one 4-ounce can diced green chiles, drained, or six slices crumbled cooked bacon.
Nutrition Information:
Yield:
12Serving Size:
1 piece (1/12 of the casserole)Amount Per Serving: Calories: 290Total Fat: 17gSaturated Fat: 9gSodium: 520mgCarbohydrates: 29gFiber: 2gSugar: 7gProtein: 7g
Cornbread Casserole FAQ
Can you make cornbread casserole without sour cream?
Yes, plain full-fat Greek yogurt is the easiest swap and gives the same tang and moisture. Use the same amount, 1 cup, and mix it with the eggs and butter just as written.
Why is my cornbread casserole runny in the middle?
A runny center usually means it needs more time or the whole kernel corn was not drained well. Bake until the center no longer jiggles and a toothpick comes out clean or with just a few moist crumbs.
Can you use fresh or frozen corn instead of canned?
Frozen corn works well if you thaw it and pat it dry first. Keep the can of cream-style corn, since it provides the creamy texture the casserole depends on.
Can you make cornbread casserole ahead of time?
Yes, bake it up to a day ahead, cover it, and refrigerate it. Reheat it covered in a 350°F oven for 15 to 20 minutes until it reaches 165°F inside.
Is cornbread casserole sweet or savory?
It leans sweet from the muffin mix and corn, balanced by the tang of sour cream and the salty sharpness of cheddar. If you prefer more savory flavor, add green chiles or bacon.
Why This Cornbread Casserole Works
This cornbread casserole works because every ingredient has a clear job. The cream-style corn and sour cream supply moisture, the eggs set the custardy center, and the muffin mix provides structure without a long ingredient list.
Whisking the wet ingredients first spreads the eggs, sour cream, and butter evenly through the batter. Folding in the muffin mix just until combined keeps the crumb tender instead of tough.
Adding half the cheese to the batter and half on top gives you cheesy flavor all the way through and a golden crust on the surface. Baking in a 9×13 dish means the batter spreads thin enough to cook through evenly.
The two-stage bake also helps. The cheese goes on for the last 10 minutes so it melts and browns without burning during the long bake.
Finally, a 10-minute rest lets the custardy center finish setting. That is why each square holds its shape instead of sliding apart.
Make This Cornbread Casserole Tonight
This easy cornbread casserole needs only pantry staples and one bowl, yet it tastes like something you have been making for years. Bake a pan for your next dinner, potluck, or holiday meal, and watch it disappear.
Save the recipe, leave a comment with your favorite add-in, and tell us how your cornbread casserole turned out.
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