This cheesy Cornbread Casserole is a delicious blend of sweet and savory with a soft texture that is guaranteed to be a crowd-pleaser. It’s made with a mix of corn, cheese, and a few secret ingredients that make every bite irresistibly good. The best part? It comes together in just one dish, making cleanup a breeze!
Looking for more savory recipes? You’ll want to try my Caramelized Onion and Bacon Dip and Buffalo Chicken Pastry Bites.
Cornbread Casserole Recipe
There’s something so comforting about a warm, homemade cornbread casserole, especially when the weather starts to turn colder and the days get a little shorter. I remember the first time I made this recipe; I wanted something that felt like a hug in a dish. I pulled together ingredients I had in my pantry, and within an hour, my kitchen was filled with the mouthwatering aroma of Jiffy cornbread casserole baking to golden perfection.
It’s now become a staple in my house, a go-to for potlucks, family dinners, or just those nights when I want a meal that brings a little extra warmth to the kitchen table. Trust me, once you try it, you’ll understand why this dish has earned its place in my heart – and my fall and winter recipe rotation (although this recipe is great any time of year!)
Why You’ll Love This Recipe
What I love most about this cornbread casserole recipe is its versatility. It pairs beautifully with a hearty bowl of chili, sticky baby back ribs, BBQ chicken, or even on its own as a satisfying main dish with a side salad. The creamy corn and melted cheese help to create a rich, comforting base, while the cornbread mix brings in the perfect slightly sweet flavor.
And the best part? It’s incredibly easy to make with ingredients you likely already have on hand. Whether you’re cooking for yourself, your family, or a crowd, this dish is sure to bring everyone back for seconds – and maybe even thirds!
- Easy to customize: You can add your favorite mix-ins like cooked bacon, jalapeños, or extra cheese!
- Makes great leftovers This casserole keeps well in the fridge and it reheats beautifully, making it a great option for meal prep or enjoying leftovers the next day.
- Budget-Friendly: Made with pantry staples and affordable ingredients, this casserole is an in-expensive choice that doesn’t sacrifice taste or flavor.
How to Make Cornbread Casserole
This recipe comes together SO quickly. It’s literally a matter of mixing up a few ingredients in a bowl, transferring to a casserole dish and baking. Let’s take a quick look at how to make this Cornbread Casserole recipe and, as always, you can find the full, printable recipe in the recipe card at the end of this post.
- Combine corn, creamed corn, melted butter, sour cream, egg, onion powder, garlic powder, pepper, corn muffin mix, pepper jack cheese and half of the cheddar cheese in a large bowl.
- Stir together until ingredients are evenly combined.
- Transfer to a prepared baking dish.
- Spread the mixture evenly and smooth the top.
- Bake casserole for 50 minutes at 350°F, remove from the oven, sprinkle on remaining cheese and bake for an additional 10 minutes.
Recipe Notes:
The mixture should be thick but not dry. If it seems too dry, you can add a splash of milk or a bit more cheese to reach the right consistency.
Storage Information
Refrigerator: Allow the casserole to cool completely before storing. Cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container and refrigerate for 4-5 days.
Freezing: Let the casserole cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe airtight container and freeze for up to 2-3 months.
Reheating: To reheat, if refrigerated, preheat your oven to 350°F and bake the casserole, covered, for about 20-30 minutes or until heated through. If frozen, thaw it in the refrigerator overnight before reheating. For a quicker option, you can reheat individual servings in the microwave, too.
Variations to Try
- For a richer, cheesier jiffy cornbread casserole, add extra cheese to both the filling and the topping. Try a blend of cheeses like mozzarella, colby jack, or gouda.
- If you like heat, add chopped fresh or pickled chilies or jalapenos, or a dash of hot sauce to the mix.
- Mix in fresh or dried herbs like thyme, rosemary, or chives for added flavor.
Can I make this recipe ahead of time?
Absolutely! You can prepare the casserole a day in advance and store it in the refrigerator. Bake it according to the recipe directions, just before serving.
What can I use instead of canned corn?
You can use fresh or frozen corn. Just make sure to cook it before adding it to the casserole.
Can I add meat to the casserole?
Yes, cooked and crumbled bacon, sausage, or ground beef are great additions. Mix them into the casserole or sprinkle them on top before baking.
Trish’s Tips
- Mix the ingredients just until combined to avoid a dense texture. Overmixing can make the cornbread tough.
- The casserole is done when the top is golden brown, and a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it with foil to prevent burning.
More Side Dish and Appetizer Recipes to Try
- Hot Spinach Dip
- Salsa Cream Cheese Chicken Wraps
- Turkey Pesto Appetizer Bites
- Baked Brie in Puff Pastry
- Waldorf Salad
Cornbread Casserole
Ingredients
- 30 ounces whole kernel corn drained (2 cans)
- 30 ounces creamed corn (2 cans)
- ½ cup salted butter melted
- ½ cup sour cream
- 1 large egg room temperature
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon fresh ground black pepper
- 8 ounces corn muffin mix 1 box
- 1 cup pepper jack cheese grated
- 2 cups cheddar cheese grated, divided
Garnish (Optional)
- sliced green onions
- sliced chives
Instructions
- Preheat oven to 350°F. Lightly spray a 9×13 baking dish with nonstick cooking spray. Set aside.
- Stir together corn, creamed corn, melted butter, sour cream, egg, onion powder, garlic powder, pepper, corn muffin mix, pepper jack cheese and half of the cheddar cheese in a large bowl. Pour this mixture into the prepared pan.30 ounces whole kernel corn, 30 ounces creamed corn, ½ cup salted butter, ½ cup sour cream, 1 large egg, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon fresh ground black pepper, 8 ounces corn muffin mix, 1 cup pepper jack cheese, 2 cups cheddar cheese
- Transfer to the prepared baking dish and spread evenly.
- Bake casserole for 50 minutes or until it starts to turn golden brown.
- Remove from the oven, sprinkle on the remaining cheddar cheese.2 cups cheddar cheese
- Return the casserole to the oven for an additional 10 minutes or until the cheese is bubbling and starting to turn golden brown in spots.
- Remove from the oven and let sit for 10 minutes before serving. Serve with sliced green onions or chives if desired.
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