If you’re looking for the perfect cornbread casserole recipe, you’ve come to the right place. I’ve been making this dish for years, and after plenty of trial and error, I’ve landed on the ultimate formula.
This recipe is a breeze to make with just a handful of ingredients, but it tastes like you spent hours in the kitchen. The secret? A box of Jiffy corn muffin mix, a can of creamed corn, and a generous helping of sour cream and butter. The result is a cornbread casserole that’s fluffy, moist, and full of flavor.
But the best part? This recipe is totally customizable. Want it extra cheesy? Stir in some sharp cheddar. Craving a kick of heat? Add jalapeños. Prefer a creamier texture? Adjust the eggs and baking time. I’ll walk you through all the variations so you can make this dish your own.
This casserole is a staple on my Thanksgiving table, but it’s a year-round winner for potlucks, barbecues, or anytime you need a comforting side dish. Pair it with chili, pulled pork, or fried chicken for a meal that’ll stick to your ribs.
Ready to get cooking? Let’s dive in.
Table of Contents
Why You’ll Love This Recipe
- Quick and easy to make with basic pantry ingredients
- Creamy, fluffy texture with golden, crispy edges
- Endlessly adaptable with mix-ins and toppings
- Make-ahead friendly for stress-free holiday cooking
- Freezes beautifully for leftovers
If you’re a fan of corn dishes, you’ve also got to try my classic creamed corn and cheesy corn casserole. They’re like the kissing cousins of this cornbread bake.
Ingredients
- 1 box Jiffy corn muffin mix (or homemade dry mix)
- 1 can whole kernel corn, drained
- 1 can cream-style corn
- 1 cup sour cream
- 1/2 cup (1 stick) melted butter
- 1-2 eggs (optional, for firmer texture)
Jiffy Mix Substitute
No Jiffy mix? No problem. You can whip up a DIY version with ingredients you probably already have in your pantry. Just combine:
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Use this mixture in place of the Jiffy in the recipe below. Easy peasy!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish.
- In a large bowl, mix together the Jiffy mix, drained corn, creamed corn, sour cream, melted butter, and egg (if using). Don’t overmix – a few lumps are fine.
- Pour the batter into the prepared dish and spread evenly.
- Bake for 45-55 minutes, until golden brown and set in the center. A toothpick inserted should come out mostly clean.
- Let cool for at least 10 minutes before slicing and serving. Enjoy!
Variations
- Cheesy: Stir in 1 cup shredded cheddar or pepper jack.
- Jalapeño: Add 1-2 diced jalapeños (seeded for less heat).
- Green Chile: Mix in a 4-ounce can of diced green chiles.
- Bacon: Fold in 1/2 cup cooked, crumbled bacon.
- Broccoli Cheese: Add 1-2 cups chopped steamed broccoli and 1 cup shredded cheddar.
Serving Suggestions
This cornbread casserole is a versatile side dish that pairs well with so many mains. Try it with:
- Chili or stew
- BBQ meats like ribs, pulled pork, or brisket
- Fried chicken or chicken fried steak
- Slow cooker pot roast
- Thanksgiving staples like turkey, green bean casserole, and mashed potatoes
For a real Southern feast, serve it alongside collard greens, black-eyed peas, and a tall glass of sweet tea.
Make-Ahead and Storage Tips
This casserole is a great make-ahead dish for the holidays. Here’s how to do it:
- Assemble ahead: Mix up the batter, pour into your baking dish, cover tightly, and refrigerate for up to 2 days. When ready to bake, let it sit at room temp while the oven preheats, then bake as directed, adding a few minutes to the cook time.
- Bake ahead: Cook the casserole all the way through, let cool, cover, and refrigerate for up to 2 days. Reheat in a 325°F oven for 20-30 minutes.
- Storing leftovers: Keep covered in the fridge for up to 4 days. Reheat individual servings in the microwave, or warm the whole dish in the oven.
- Freezing: Tightly wrap the cooled casserole and freeze for up to 3 months. Thaw overnight in the fridge before reheating. According to the USDA, casseroles with eggs freeze best, but you can freeze an egg-free version too – it might just be a bit looser upon thawing.
FAQs
What’s the difference between cornbread casserole and corn pudding?
Cornbread casserole is thicker and more bread-like than corn pudding, which is softer and custard-like. Corn pudding usually has a higher ratio of eggs and milk to cornmeal mix.
Can I make cornbread casserole without sour cream?
Absolutely. You can swap in an equal amount of plain Greek yogurt, buttermilk, or even mayonnaise (trust me on this one). Each will change the flavor slightly, but the texture will stay luscious.
Can I make this recipe dairy-free?
Yes! Sub in your favorite non-dairy sour cream, milk, and butter substitutes. I like using coconut cream for a rich flavor and silky texture. Just make sure your cornbread mix is also dairy-free.
How do I make a gluten-free cornbread casserole?
Use a gluten-free cornbread mix or make your own with gluten-free flour and certified gluten-free cornmeal. Double-check that your other ingredients, like canned corn, are also gluten-free.
What size dish should I use?
An 8×8 inch dish is perfect for this recipe. If you’re doubling the recipe, use a 9×13 inch pan and add about 10-15 minutes to the baking time.
There you have it, friends – my go-to, no-fail cornbread casserole recipe. It’s creamy, dreamy comfort food at its finest. Bring this to your next potluck or holiday dinner and watch it disappear.
But don’t stop there! Try mixing in your favorite cheeses, veggies, or meats to make it your own. And if you come up with a killer variation, drop it in the comments below. I’m always looking for new ways to jazz up my favorite dishes.
If you’re in the mood for more cozy casseroles, check out my cheesy chicken and rice bake, sweet potato casserole, and of course, my classic corn casserole. They’re all guaranteed to warm your belly and your soul.
Happy cooking, y’all! And save me a corner piece, would ya?
Easy Cornbread Casserole
Equipment
- 8×8-inch baking dish
- Large mixing bowl
- Can opener
- Whisk or wooden spoon
Ingredients
Cornbread Casserole
- 1 box Jiffy corn muffin mix (8.5 ounces)
- 1 can whole kernel corn (15.25 ounces), drained
- 1 can cream-style corn (14.75 ounces)
- 1 cup sour cream
- 1/2 cup unsalted butter melted (1 stick)
- 1 large egg lightly beaten (optional, for firmer texture)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or cooking spray.
- In a large mixing bowl, stir together the Jiffy mix, drained whole kernel corn, cream-style corn, sour cream, melted butter, and egg (if using). Don’t overmix – a few lumps are just fine.
- Pour the batter into your prepared baking dish and spread it out evenly.
- Pop the dish into the oven and bake for 45-55 minutes, until the top is golden brown and a toothpick inserted into the center comes out mostly clean. A little bit of moist crumb is okay.
- Remove from the oven and let the casserole cool for at least 10 minutes before slicing and serving. This helps it set up nicely.
- Serve warm with your favorite main dishes and enjoy!